CALLOSE FORMATION BY BRUISING AND HEATING OF TOMATOES AND ITS PRESENCE IN PROCESSED PRODUCTS
- 作者ELIAS D. DEKAZOS
- 卷第37卷
- 期第4期
- 印刷ISSN0022-1147
- 电子ISSN1750-3841
- 文件大小1060.33KB
- 发表时间1972
- DOI10.1111/j.1365-2621.1972.tb02693.x
- 页码562-567
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