RED-LIGHT INTENSITY AND CAROTENOID BIOSYNTHESIS IN RIPENING TOMATOES

被引：27

作者：

THOMAS, RL

JEN, JJ

机构：

[1] CLEMSON UNIV, DEPT FOOD SCI, CLEMSON, SC 29631 USA

[2] CLEMSON UNIV, DEPT BIOCHEM, CLEMSON, SC 29631 USA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12529.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：566 / 568

页数：3

共 11 条

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[3]

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[5] PHYTOCHROME-MEDIATED CAROTENOID BIOSYNTHESIS AND ITS INFLUENCE BY PLANT HORMONES [J].

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[8] CAROTENOID SYNTHESIS IN MUSTARD SEEDLINGS AS CONTROLLED BY PHYTOCHROME AND INHIBITORS [J].

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PLANTA, 1970, 94 (04) :296-+

[9]

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[10]

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