INCREASE OF BETA-FRUCTOFURANOSIDASE CONTENT IN TOMATO FRUIT DURING RIPENING PROCESS

被引：9
|
作者：
IWATSUBO, T
SEKIGUCHI, K
KURATA, K
TADA, T
IKI, K
NAKAGAWA, H
OGURA, N
TAKEHANA, H
机构：
[1] CHIBA UNIV,FAC HORTICUL,CHIBA,JAPAN
[2] CALPIS FOOD IND LAB,TOKYO,JAPAN
[3] CHIBA UNIV,FAC MED,CHIBA,JAPAN
[4] DAINABOT RADIOISOTOPE LAB,CHIBA,JAPAN
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1976年 / 40卷 / 06期
关键词：
D O I：
10.1080/00021369.1976.10862199
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：1243 / 1244
页数：2
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