EFFECTS OF SUB-OPTIMAL RIPENING TEMPERATURES ON COLOR QUALITY AND PIGMENT COMPOSITION OF TOMATO FRUIT

被引：48

作者：

KOSKITALO, LN

ORMROD, DP

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03384.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：56 / +

页数：1

共 12 条

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