EFFECT OF THE INTRODUCTION OF NON-RIPENING MUTANT-GENES ON THE COMPOSITION AND ENZYME CONTENT OF TOMATO FRUIT

被引：27
作者：
HOBSON, GE
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1980年 / 31卷 / 06期
关键词：
D O I：
10.1002/jsfa.2740310610
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：578 / 584
页数：7
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