Author:
INARI Taeko,YAMAUCHI Ryo,KATO Koji,TAKEUCHI Tokuo
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference17 articles.
1. Pectin Changes in Ripening Cherry Fruit
2. Role of Cell Wall Hydrolases in Fruit Ripening
3. Fukui, S.. (1979). “Kangentou no Teiryouhou.” Gakkai Shuppan Center Press, Tokyo (in Japanese).
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