Superficial scald, a functional disorder of stored apples. II.—promoters and inhibitors-Reference-Cited by-同舟云学术

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Superficial scald, a functional disorder of stored apples. II.—promoters and inhibitors

Published:1964-04 Issue:4 Volume:15 Page:227-236
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Huelin F. E.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference15 articles.

1. Superficial scald, a functional disorder of stored apples. I.—The rôle of volatile substances

2. Dissertation, Bonn Univ., 1961

3. Thesis, Purdue Univ., 1959

Cited by 14 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. Metabolomic Change Precedes Apple Superficial Scald Symptoms;Journal of Agricultural and Food Chemistry;2009-09-23

2. Relationship of Superficial Scald Development and α-Farnesene Oxidation to Reactions of Diphenylamine and Diphenylamine Derivatives in Cv. Granny Smith Apple Peel;Journal of Agricultural and Food Chemistry;2005-09-23

3. Oxidative Stress and Superficial Scald of Apple Fruit;HortScience;2004-08

4. Conjugated Triene Oxidation Products of α-Farnesene Induce Symptoms of Superficial Scald on Stored Apples;Journal of Agricultural and Food Chemistry;2001-05-19

5. Effect of Superficial Scald Suppression by Diphenylamine Application on Volatile Evolution by Stored Cortland Apple Fruit;Journal of Agricultural and Food Chemistry;1998-12-22

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