SUBCELLULAR STRUCTURES IN FERMENTING COCOA BEANS - EFFECT OF AERATION AND TEMPERATURE DURING SEED AND FRAGMENT INCUBATION

被引：22
作者：
BIEHL, B [1 ]
PASSERN, U [1 ]
PASSERN, D [1 ]
机构：
[1] TECH UNIV CAROLO WILHELMINA, INST BOT, D-3300 BRAUNSCHWEIG, BUNDES REPUBLIK
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1977年 / 28卷 / 01期
关键词：
D O I：
10.1002/jsfa.2740280107
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：41 / 52
页数：12
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