BANANAS - PHYSIOLOGY AND BIOCHEMISTRY OF STORAGE AND RIPENING FOR OPTIMUM QUALITY

被引：135

作者：

MARRIOTT, J ^{[1
]}

PALMER, JK ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV, DEPT FOOD SCI & TECHNOL, BLACKSBURG, VA 24061 USA

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1980年 / 13卷 / 01期

关键词：

D O I：

10.1080/10408398009527284

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：41 / 88

页数：48

共 287 条

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