Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title不同成熟度对红果参果实品质及香气 成分的影响.Authors孔方南; 黎新荣; 赵 静; 周之珞; 周彩霞; 颜桢灵; 罗培四; 卓福昌; 黄丽君; 韦 优PublicationScience & Technology of Food Industry, 2024, Vol 45, Issue 1, p63ISSN1002-0306Publication typeArticleDOI10.13386/j.issn1002-0306.2023020064