A GENERAL-METHOD FOR THE INSTRUMENTAL ASSESSMENT OF THE COLOR OF TOMATO FRUIT DURING RIPENING

被引：9

作者：

DIXON, TJ ^{[1
]}

HOBSON, GE ^{[1
]}

机构：

[1] GLASSHOUSE CROPS RES INST,LITTLEHAMPTON BN17 6LP,W SUSSEX,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1984年 / 35卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740351202

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1277 / 1281

页数：5

相关论文

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BESFORD, RT
HOBSON, GE
[J]. PHYTOCHEMISTRY, 1973, 12 (06) : 1255 - 1260
[2] CAMPBELL NA, 1980, APPL STATIST, V29, P5
[3] THE CONSTITUENTS OF TOMATO FRUIT - THE INFLUENCE OF ENVIRONMENT, NUTRITION, AND GENOTYPE
DAVIES, JN
HOBSON, GE
[J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1981, 15 (03): : 205 - 280
[4] ASSESSING THE COLOR OF TOMATO FRUIT DURING RIPENING
HOBSON, GE
ADAMS, P
DIXON, TJ
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1983, 34 (03) : 286 - 292