ASTRINGENCY PRINCIPLES - CHANGES IN PHENOLIC CONTENT IN PERSIMMONS DURING RIPENING + PROCESSING

被引：20

作者：

JOSLYN, MA

GOLDSTEIN, JL

机构：

来源：

关键词：

D O I：

10.1021/jf60136a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：511 / &

共 36 条

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