WHY FRUITS ROT, SEEDS MOLD, AND MEAT SPOILS

被引：400

作者：

JANZEN, DH ^{[1
]}

机构：

[1] UNIV MICHIGAN,DIV BIOL,ANN ARBOR,MI 48109

来源：

关键词：

D O I：

10.1086/283200

中图分类号：

Q14 [生态学（生物生态学）];

学科分类号：

071012 ; 0713 ;

摘要：

引用

页码：691 / 713

页数：23

共 157 条

[71]

Kalmbach E. R., 1943, TRANS NORTH AMER WILDLIFE CONF, V8, P408

[72]

Kear J., 1968, Bulletin of the British Ornithologists' Club, V88, P98

[73]

KIAWA M, 1969, J AGR FOOD CHEM, V17, P425

[74] MICROBE AS A SOURCE OF FOOD [J].

KIHLBERG, R .

[75]

Kingsbury J. M., 1964, POISONOUS PLANTS US

[76] BIOGENESIS OF CHEESE FLAVOR [J].

KRISTOFFERSEN, T .

[77] PSYCHROPHILIC AND MESOPHILIC FUNGI IN FRUIT-FILLED PASTRIES [J].

KUEHN, HH ;

GUNDERSON, MF .

LOSCHIAVO, SR ;

SINHA, RN .

[79]

Lovenberg W., 1973, TOXICANTS OCCURRING, P170

[80] THE FUNGAL CONTAMINATION OF KENTISH STRAWBERRY FRUITS IN 1955 [J].

LOWINGS, PH .