1Effects of hot water and sodium bicarbonate treatments, singly or in combination, on cracking, residual procymidone contents, and quality of mature red cherry tomato fruit

作者： Shao, Xingfeng; Cao, Shifeng; Chen, Shubing; SCI

机构： Ningbo Univ, Dept Food Sci & Engn, Ningbo 315211, Zhejiang, Peoples R China; Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Jiangsu, Peoples R China; Ningbo Entry Exit Inspect & Quarantine Bur People, Inspect & Quarantine Technol Ctr, Food Safety Testing Subsect, Ningbo 315012, Zhejiang, Peoples R China;

来源：JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

年份：2012