PECTIC SUBSTANCES IN DEVELOPING AND RIPENING PLUM FRUITS

被引：7

作者：

BOOTHBY, D

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1983年 / 34卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740341012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1117 / 1122

页数：6

共 22 条

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[6]

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[7] FIRMNESS OF TOMATO FRUIT IN RELATION TO POLYGALACTURONASE ACTIVITY [J].

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[9]

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[10]

MCCREADY RM, 1954, FOOD RES, V19, P530

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