共 4 条
- [1] INHIBITION OF BANANA FRUIT RIPENING AND DECREASE OF PROTEIN-SYNTHESIS AT HIGH-TEMPERATURE (40-DEGREES-C) - PHYSIOLOGICAL-STUDIES OF FRUIT RIPENING IN RELATION TO HEAT INJURY .3.JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1980, 27 (12): : 610 - 615YOSHIOKA, HUEDA, YCHACHIN, K
- [2] PHYSIOLOGICAL-STUDIES OF FRUIT RIPENING IN RELATION TO HEAT INJURY .4. DEVELOPMENT OF ISOAMYL ACETATE BIOSYNTHETIC-PATHWAY IN BANANA FRUIT DURING RIPENING AND SUPPRESSION OF ITS DEVELOPMENT AT HIGH-TEMPERATUREJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1982, 29 (06): : 333 - 339YOSHIOKA, HUEDA, YIWATA, T
- [3] PHYSIOLOGICAL STUDIES ON FRUIT RIPENING IN RELATION TO HEAT INJURY .1. EFFECT OF ELEVATED-TEMPERATURES ON RIPENING OF BANANA FRUITJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1978, 25 (11): : 607 - 611YOSHIOKA, HUEDA, YOGATA, K
- [4] CHANGES IN CONTENT OF PECTIC SUBSTANCES, ASCORBIC-ACID AND POLYPHENOLS, AND ACTIVITY OF PECTINESTERASE IN KIWI FRUIT DURING GROWTH AND RIPENING AFTER HARVEST (STUDIES ON CONSTITUENT IN KIWI FRUIT CULTURED IN JAPAN .2.JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1984, 31 (01): : 31 - 37FUKE, YMATSUOKA, H