CHANGES IN CYTOKININ ACTIVITY IN RIPENING TOMATO FRUIT

被引：14

作者：

DESAI, N ^{[1
]}

CHISM, GW ^{[1
]}

机构：

[1] OHIO STATE UNIV, COLUMBUS, OH 43210 USA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15300.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1324 / 1326

页数：3

共 13 条

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