EFFECT OF HIGH-TEMPERATURE ON CPTA-INDUCED CAROTENOID BIOSYNTHESIS IN RIPENING TOMATO FRUITS

被引：15
作者：
CHANG, YH
RAYMUNDO, LC
GLASS, RW
SIMPSON, KL
机构：
[1] UNIV RHODE ISL,DEPT FOOD SCI & TECHNOL,KINGSTON,RI 02881
[2] UNIV PHILIPPINES,DEPT FOOD SCI & TECHNOL,LOS BANOS UNITS,LAGUNA,PHILIPPINES
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 06期
关键词：
D O I：
10.1021/jf60214a018
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1249 / 1251
页数：3
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