THE RED COMPONENT OF THE EXTERNAL COLOR AS A MATURITY INDEX OF PAPAYA FRUITS-Reference-Cited by-同舟云学术

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THE RED COMPONENT OF THE EXTERNAL COLOR AS A MATURITY INDEX OF PAPAYA FRUITS

Published:1975-09 Issue:5 Volume:40 Page:1105-1106
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PELEG M.,BRlTO L. GóMEZ

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb02283.x/fullpdf

Reference4 articles.

1. Force-Deformation Ratio as an Index of Papaya Maturation

2. EXTERNAL COLOR AS A MATURITY INDEX OF PAPAYA FRUITS

Cited by 4 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. Protected Cultivation;Papaya;2016-01-05

2. Influence of Pigment Composition on Skin Color in a Wide Range of Fruit and Vegetables;Journal of the American Society for Horticultural Science;1997-07

3. Skin Color in Apples—Influence of Copigmentation and Plastid Pigments on Shade and Darkness of Red Color in Five Genotypes;Journal of the American Society for Horticultural Science;1994-01

4. EXTERNAL COLOR AS MATURITY INDEX OF MANGO;Journal of Food Science;1977-09

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