BUFFALO GOURD ROOTS - CHEMICAL COMPOSITION AND SEASONAL-CHANGES IN STARCH CONTENT

被引：11

作者：

BERRY, JW ^{[1
]}

SCHEERENS, JC ^{[1
]}

BEMIS, WP ^{[1
]}

机构：

[1] UNIV ARIZONA,DEPT PLANT SCI,TUCSON,AZ 85721

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 02期

关键词：

D O I：

10.1021/jf60216a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：354 / 356

页数：3

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