TEXTURAL CHANGES AND MOLECULAR CHARACTERISTICS OF PECTIC CONSTITUENTS IN RIPENING PEACHES

被引：31

作者：

SHEWFELT, AL

PAYNTER, VA

JEN, JJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb15132.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：573 / &

共 8 条

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LUH, BS ;

PRATT, HK .

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HILLS, CH ;

SPEISER, R .

[4]

POSTLMAYR HL, 1956, FOOD TECHNOL-CHICAGO, V10, P618

[5]

ROUSE AH, 1955, 570 FL AGR EXPT STA

SHEWFELT, AL .

[7]

SHEWFELT AL, 1963, 7 S CAR AGR EXPT STA

[8]

STERLING C., 1959, Botanical Gazette, V121, P111, DOI 10.1086/336052