BIOCHEMICAL-CHANGES ASSOCIATED WITH THE RIPENING OF HOT PEPPER FRUIT

被引：77

作者：

GROSS, KC

WATADA, AE

KANG, MS

KIM, SD

KIM, KS

LEE, SW

机构：

[1] YEUNGNAM UNIV, DEPT FOOD & NUTR, GYONGSAN 632, SOUTH KOREA

[2] HYOSUNG WOMENS UNIV, DEPT FOOD SCI & TECHNOL, DAEGU, SOUTH KOREA

[3] HANYANG UNIV, DEPT FOOD & NUTR, SEOUL, SOUTH KOREA

来源：

PHYSIOLOGIA PLANTARUM | 1986年 / 66卷 / 01期

关键词：

D O I：

10.1111/j.1399-3054.1986.tb01227.x

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

引用

页码：31 / 36

页数：6

共 30 条

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