Synergy of 1-MCP and hypobaric treatments prevent fermented flavour and improve consumers' acceptability of 'Shughri' pear
1-MCP与低压处理的协同作用可防止发酵味，并提高消费者对“舒格里”梨的接受度。
期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-022-05605-y
Ahmad, Ayaz; Hashmi, Majid S; Durrani, Yasser; Khan, Nazir Ahmad; Khan, Muhammad Rafiullah; Siddiqi, Muhammad Zubair; Riaz, Aysha; Alam, Mehboob; Rahman, Wasif Ur
