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	Effect of yeast saccharide treatment on nitric oxide accumulation and chilling injury in cucumber fruit during cold storage
	Dong, Jufang[1,2]; Yu, Qin[1]; Lu, Li[1]; Xu, Maojun[1]
	2012
卷号	68页码:1
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5529781
专题	浙江工商大学
作者单位	1.[1]Hangzhou Normal Univ, Coll Life & Environm Sci, Dept Food Sci, Hangzhou 310035, Zhejiang, Peoples R China 2.[2]Zhejiang Gongshang Univ, Inst Resource & Environm Sci, Hangzhou 310012, Zhejiang, Peoples R China
推荐引用方式 GB/T 7714	Dong, Jufang[1,2],Yu, Qin[1],Lu, Li[1],et al. Effect of yeast saccharide treatment on nitric oxide accumulation and chilling injury in cucumber fruit during cold storage[J],2012,68:1.
APA	Dong, Jufang[1,2],Yu, Qin[1],Lu, Li[1],&Xu, Maojun[1].(2012).Effect of yeast saccharide treatment on nitric oxide accumulation and chilling injury in cucumber fruit during cold storage.,68,1.
MLA	Dong, Jufang[1,2],et al."Effect of yeast saccharide treatment on nitric oxide accumulation and chilling injury in cucumber fruit during cold storage".68(2012):1.

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