Composition of the surface waxes from bell pepper and eggplant-Reference-Cited by-同舟云学术

Composition of the surface waxes from bell pepper and eggplant

Published:2004-12-15 Issue:1 Volume:220 Page:5-10
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Bauer Stefan,Schulte Erhard,Thier Hans-Peter

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-1046-7.pdf

Reference24 articles.

1. Bianchi G (1995) Plant waxes. In Hamilton RJ (ed) Waxes, chemistry, molecular biology and functions. The Oily Press, Dundee, UK, pp 175?222

2. Freeman B, Albrigo L, Biggs RH (1979) J Am Hort Sci 104:801?808

3. Bauer S, Schulte E, Thier HP (2004) Eur Food Res Technol 219:223?228

4. Bauer S, Schulte E, Thier HP (2004) Eur Food Res Technol 219:487?491

5. Haas K (1974) Untersuchung zum chemischen Aufbau der Cuticula während der Organogenese von Blättern und Früchten sowie zur Cuticulartranspiration. Dissertation, University of Hohenheim, Stuttgart, Germany

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