Some Aspects of the Biochemistry of Apple and Pear Fruits-Reference-Cited by-同舟云学术

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Some Aspects of the Biochemistry of Apple and Pear Fruits

Published:1958 Issue: Volume: Page:297-413
ISSN:0065-2628
Container-title:Advances in Food Research Volume 8
language:
Short-container-title:

Author:

Hulme A.C.

Publisher

Elsevier

Reference410 articles.

1. Physiology of abscission;Addicott;Ann. Rev. Plant Physiol.,1955

2. Isolation of mucic acid from fruits;Anet;Nature,1954

3. A 14C study of carbon dioxide fixation in the apple. II. Rates of carbon dioxide fixation in the detached Mcintosh apple;Allentoff;J. Sci. Food Agric.,1954

4. The apple as a source of vitamin C in Europe and overseas;Bericht. Bundesanstalt für Qual. pflanzen Erzeug, Geisenheim 1953–1954,1954

5. Fruit preservation;Ansen;Horticulture,1953

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3. Fast Estimation of Dietary Fiber Content in Apple;Journal of Agricultural and Food Chemistry;2016-02-04

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5. Development of a dielectric spectroscopy technique for the determination of apple (Granny Smith) maturity;Innovative Food Science & Emerging Technologies;2010-10

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