Variation in sweet corn kernel characteristics associated with stand establishment and eating quality
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture,Plant Science,Genetics,Agronomy and Crop Science
Link
https://link.springer.com/content/pdf/10.1007/BF00022959.pdf
Reference32 articles.
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2. Azanza F., J.A.Juvik & B.P.Klein, 1994. Relationships between sensory quality attributes and kernel chemical composition of fresh-frozen sweet corn. J. Food Quality 17: 159–172.
3. Bailey D.M. & R.M.Bailey, 1938. The relation of the pericarp to tenderness in sweet corn. Proc. Am. Soc. Hort. Sci. 36: 555–559.
4. Borowski A.M., V.A.Fritz & L.Waters, 1991. Seed maturity influences germination and vigor of two shrunken2 sweet corn hybrids. J. Am. Soc. Hort. Sci. 116: 401–404.
5. Breeden D.C. & J.A.Juvik, 1992. An extraction method for the determination of dimethyl sulfide in cooked corn. Food Comp. and Analysis 5: 134–138.
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