Volatile compounds evolution of three table grapes with different flavour during and after maturation
文献类型：期刊论文
| 作者 | Chunxiang Yang; Yiju Wang; Benhong Wu; Jinbao Fang; Shaohua Li
|
| 刊名 | Food Chemistry
 |
| 出版日期 | 2011-10 |
| 卷号 | 128期号:4页码:823-830 |
| ISSN号 | 0308-8146 |
| 源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/15329]  |
| 专题 | 中科院北方资源植物重点实验室 |
| 推荐引用方式 GB/T 7714 | Chunxiang Yang,Yiju Wang,Benhong Wu,et al. Volatile compounds evolution of three table grapes with different flavour during and after maturation[J]. Food Chemistry,2011,128(4):823-830. |
| APA | Chunxiang Yang,Yiju Wang,Benhong Wu,Jinbao Fang,&Shaohua Li.(2011).Volatile compounds evolution of three table grapes with different flavour during and after maturation.Food Chemistry,128(4),823-830. |
| MLA | Chunxiang Yang,et al."Volatile compounds evolution of three table grapes with different flavour during and after maturation".Food Chemistry 128.4(2011):823-830. |
入库方式： OAI收割
来源：植物研究所
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