Increase of .BETA.-fructofuranosidase content in tomato fruit during the ripening process.-Reference-Cited by-同舟云学术

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Increase of .BETA.-fructofuranosidase content in tomato fruit during the ripening process.

Published:1976 Issue:6 Volume:40 Page:1243-1244
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

IWATSUBO Tomoyoshi,SEKIGUCHI Kiyoshi,KURATA Kunio,TADA Tomio,IKI Kenji,NAKAGAWA Hiroki,OGURA Nagao,TAKEHANA Hidetaro

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Cited by 6 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. COMPARISON OF INVERTASE AND PECTINESTERASE INACTIVATION IN PROCESSED TOMATO PULP;Journal of Food Quality;1994-08

2. Sugar accumulation in tomato and partial purification of buffer-insoluble invertase;Phytochemistry;1994-07

3. Purification, Characterization, and Subcellular Localization of Soluble Invertase from Tomato Fruit;Journal of Plant Physiology;1993-04

4. Silver Ions Interrupt Tomato Fruit Ripening;Journal of Plant Physiology;1987-03

5. The constituents of tomato fruit — the influence of environment, nutrition, and genotype;C R C Critical Reviews in Food Science and Nutrition;1981-11

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