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Effects of 1-MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature |
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| Authors: | Yunhao Lv Guogang Chen Hui Ouyang Yueying Sang Ying Jiang Shaobo Cheng |
| Affiliation: | 1. College of Food Science, Shihezi University, Shihezi, People’s Republic of China Contribution: Conceptualization, Data curation, Software, Writing - original draft;2. College of Food Science, Shihezi University, Shihezi, People’s Republic of China Contribution: Funding acquisition, Resources;3. College of Food Science, Shihezi University, Shihezi, People’s Republic of China Contribution: Investigation, Software;4. College of Food Science, Shihezi University, Shihezi, People’s Republic of China Contribution: Formal analysis, Software;5. College of Food Science, Shihezi University, Shihezi, People’s Republic of China |
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