氯化钙处理对鲜切芹菜生理与品质的影响
氯化钙、鲜切芹菜、果蔬保鲜、生理、品质
X70;TQ1
国家自然科学基金项目31471923,31172009;国家科技支撑计划项目2012BAD38B05;中央高校基本科研业务费专项资助项目DC201502020402Fund:Supported by the National Natural Science Foundation of China31471923,31172009;the National Science and Technology Pillar Program during the 12th Five-Year Plan Period2012BAD38B05;the Fundamental Research Funds for the Central UniversitiesDC201502020402
2015-08-17(万方平台首次上网日期,不代表论文的发表时间)
共6页
2458-2463