“Cloud” or vascular browning in tomatoes
Author:
Publisher
Informa UK Limited
Subject
Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology
Link
http://www.tandfonline.com/doi/pdf/10.1080/00288233.1958.10422392
Reference16 articles.
1. SOME NUTRITIONAL DISORDERS OF THE TOMATO
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The proteins of fruits: their involvements as enzymes in ripening A review;International Journal of Food Science & Technology;2007-06-28
2. Food Browning as a Polyphenol Reaction;Advances in Food Research;1971
3. Polyphenolic Compounds in Canned Tomato Pastes;Journal of Food Science;1968-07
4. Phenolase activity in tomato fruit in relation to growth and to various ripening disorders;Journal of the Science of Food and Agriculture;1967-11
5. The non-volatile organic acids of the differently coloured areas of the walls of ‘blotchy’ ripened tomatoes;Journal of the Science of Food and Agriculture;1966-09
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