EFFECT OF THE INTRODUCTION OF NON-RIPENING MUTANT-GENES ON THE COMPOSITION AND ENZYME CONTENT OF TOMATO FRUIT

被引：27

作者：

HOBSON, GE

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1980年 / 31卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740310610

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：578 / 584

页数：7

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