BIOCHEMICAL CHANGES DURING RIPENING OF MANGO FRUIT

被引：19

作者：

KRISHNAM.S

PATWARDH.MV

SUBRAMAN.H

机构：

来源：

PHYTOCHEMISTRY | 1971年 / 10卷 / 11期

关键词：

D O I：

10.1016/S0031-9422(00)97247-9

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：2577 / &

共 20 条

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[5]

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[6] CHANGES IN NON-VOLATILE ORGANIC ACIDS OF TOMATO FRUIT DURING RIPENING [J].

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[7]

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[9] TOMATO CONSTITUENTS AND FLAVOR - VARIETAL DIFFERENCES IN TOMATOES - A STUDY OF ALPHA-KETO ACIDS, ALPHA-AMINO COMPOUNDS, AND CITRIC ACID IN 8 TOMATO VARIETIES BEFORE AND AFTER PROCESSING [J].

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[10] BIOCHEMICAL CHANGES ASSOCIATED WITH DEVELOPMENT OF LOW-TEMPERATURE BREAKDOWN IN APPLES [J].

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WOOLTORTON, LSC ;

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