Effects of Shock Treatment with Low O2 and High CO2 on the Flavor and Pathogenic Fungi Growth of Chinese Chestnut (Castanea mollissima Blume)

doi:10.3969/j.issn.1009-9980.2004.01.005

Home>Articles>Effects of Shock Treatment with Low O2 and High CO2 on the Flavor and Pathogenic Fungi Growth of Chinese Chestnut (Castanea mollissima Blume)

DOI: 10.3969/j.issn.1009-9980.2004.01.005

Effects of Shock Treatment with Low O2 and High CO2 on the Flavor and Pathogenic Fungi Growth of Chinese Chestnut (Castanea mollissima Blume)

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Publication Date：2004-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：4( 21-24 )

JOURNAL OF FRUIT SCIENCE

PKUISTIC

ISSN：1009-9980

Year, Vol.(Issue)：2004,21(1)