BANANAS - PHYSIOLOGY AND BIOCHEMISTRY OF STORAGE AND RIPENING FOR OPTIMUM QUALITY

被引：135
作者：
MARRIOTT, J [1 ]
PALMER, JK [1 ]
机构：
[1] VIRGINIA POLYTECH INST & STATE UNIV, DEPT FOOD SCI & TECHNOL, BLACKSBURG, VA 24061 USA
来源：
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1980年 / 13卷 / 01期
关键词：
D O I：
10.1080/10408398009527284
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：41 / 88
页数：48
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