The natural skin coating of the apple and its influence on scald in storage. I.—fatty acids and hydrocarbons
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference30 articles.
1. & , Dept. Sci. Industr. Res. Food Invest. Bd Rep., 1932, p. 58 (London: H.M.S.O.)
Cited by 9 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. Physiologie der lagernden Frucht;Physiologie der Obstgehölze;1986
2. Composition of the surface waxes of apple fruits and changes during storage;Journal of the Science of Food and Agriculture;1973-11
3. Natural skin coating of the apple and its influence on scald in storage: IV.—Oxidation products of α-farnesene;Journal of the Science of Food and Agriculture;1971-04
4. Natural skin coating of the apple and its influence on scald in storage III.—α-farnesene;Journal of the Science of Food and Agriculture;1969-03
5. Le metabolisme des lipides au cours de la maturation des pommes;Qualitas Plantarum et Materiae Vegetabiles;1969
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