VEGETABLE VITAMIN VALUES - LOSS OF CAROTENE IN FRESH VEGETABLES AS RELATED TO WILTING AND TEMPERATURE

被引：18

作者：

EZELL, BD

WILCOX, MS

机构：

来源：

关键词：

D O I：

10.1021/jf60120a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：124 / &

共 10 条

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[2]

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EZELL, BD ;

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EZELL, BD ;

WILCOX, MS ;

DEMAREE, KD .

EZELL, BD ;

WILCOX, MS .

GRIFFITH, RB ;

THOMPSON, CR .

BOTANICAL GAZETTE, 1949, 111 (02) :165-175

[7]

HARRIS ROBERT S., 1941, FOOD RES, V6, P387

[8]

MITCHELL HL, 1946, J BIOL CHEM, V164, P543

[9]

RYGG GL, 1949, P AM SOC HORTIC SCI, V54, P307

[10]

SHEETS OLIVE, 1941, FOOD RES, V6, P553