A reassessment of heat treatment as means of reducing the occurrence of browning of litchi fruit

Autoria(s): Li Yuebiao; Zhang Donglin; Jiang Yueming
Data(s)

1997
Identificador

http://ir.scbg.ac.cn/handle/344003/5431

http://www.irgrid.ac.cn/handle/1471x/17317
Fonte

Li Yuebiao； Zhang Donglin； Jiang Yueming.A reassessment of heat treatment as means of reducing the occurrence of browning of litchi fruit,International J. Tropical Agriculture,1997,14(6):
Tipo

期刊论文
Acesso ao item digital