Calcium treatments promote the aroma volatiles emission of pear (Pyrus ussuriensis ‘Nanguoli’) fruit during post-harvest ripening process-Reference-Cited by-同舟云学术

Calcium treatments promote the aroma volatiles emission of pear (Pyrus ussuriensis ‘Nanguoli’) fruit during post-harvest ripening process

Author:

Wei Shuwei,Qin Gaihua,Zhang Huping,Tao Shutian,Wu Jun,Wang Shaomin,Zhang Shaoling

Funder

National Science Foundation of China

National ‘863 project’

Earmarked Fund for China Agriculture Research System

Youth Foundation of Shandong Academy of Agricultural Sciences

science and technology development plan of Tai'an city

Publisher

Elsevier BV

Subject

Horticulture

Reference46 articles.

3. Analysis of aroma components of fengshui dangshan and nanguo pear by SPME/GC/MS;Chen;Acta Hortic. Sin.,2005

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