CARBOXYPEPTIDASE ACTIVITY OF TOMATO FRUIT DURING RIPENING PROCESS AND SOME ENZYMATIC PROPERTIES

被引：21

作者：

MATOBA, T ^{[1
]}

DOI, E ^{[1
]}

机构：

[1] KYOTO UNIV,RES INST FOOD SCI,UJI 611,KYOTO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 10期

关键词：

D O I：

10.1080/00021369.1974.10861433

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1901 / 1905

页数：5

共 50 条

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