PRECURSORS OF VOLATILE COMPONENTS IN TOMATO FRUIT .3. ENZYMATIC REACTION PRODUCTS

被引：24

作者：

YU, MH

OLSON, LE

SALUNKHE, DK

机构：

来源：

PHYTOCHEMISTRY | 1968年 / 7卷 / 04期

关键词：

D O I：

10.1016/S0031-9422(00)88227-8

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：561 / &

共 17 条

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