EFFECT OF HIGH-TEMPERATURE ON CPTA-INDUCED CAROTENOID BIOSYNTHESIS IN RIPENING TOMATO FRUITS

被引：15

作者：

CHANG, YH

RAYMUNDO, LC

GLASS, RW

SIMPSON, KL

机构：

[1] UNIV RHODE ISL,DEPT FOOD SCI & TECHNOL,KINGSTON,RI 02881

[2] UNIV PHILIPPINES,DEPT FOOD SCI & TECHNOL,LOS BANOS UNITS,LAGUNA,PHILIPPINES

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 06期

关键词：

D O I：

10.1021/jf60214a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1249 / 1251

页数：3

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