参考文献:
[1]中国科学院中国植物志编辑委员会.中国植物志[M].北京,科学出版社.
[2] 严程明, 张江周, 刘亚男, 马海洋, & 石伟琦. (2012). 5个品种菠萝果实品质比较与分析. 广东农业科学(19), 42-44.
[3]David G,Gardner DDS,MSD.Injury to the oral mucous membranes caused by the common houseplant, dieffenbachia: A review[J].Oral Surgery,Oral Medicine,Oral Pathology.1994,78(5):631-633.
[4]Gary G.Coté. Diversity and distribution of idioblasts producing calcium oxalate crystals in Dieffenbachia seguine (Araceae)[J].American Journal of Botany.2009,96(7):1245-1254.
[5] SHANE WALKER,JOHN PRESCOTT.PSYCHOPHYSICAL PROPERTIES OF MECHANICAL ORAL IRRITATION[J]. Journal of Sensory Studies,2003,18(4): 325-345.
[6]狄荻,周咏新,张新烨,杨彩云.探究影响菠萝蛋白酶活性的条件[J].生物学通报,2020,55(11):58-60.
[7]陈村元,欧阳健明.温度变化对草酸钙晶体生长的影响[J].人工晶体学报,2006(02):310-314.
[8]周晓燕.烹调工艺学[M].北京,中国纺织出版社.
[9] 冯双庆主编,《果蔬贮运学(第二版)》,北京:化学工业出版社,2008.3
[10] ZHANG Dandan,QU Hongxia,DUAN Xuewu,JIANG Yueming,Advances in Postharvest Chilling Injury of Tropical Fruit and Vegetable,Chinese Journal of Tropical Crops,2020, Vol. 41.Issue (10): 2062-2079.
[11]杨月欣.中国食物成分表标准版,第6版/第一册[M].北京,北京大学医学出版社.