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- [1] PHYSIOLOGICAL AND CHEMICAL STUDIES ON ASCORBIC-ACID OF FRUITS AND VEGETABLES .7. MECHANISM OF CHLOROPHYLL DEGRADATION AND ACTION OF ASCORBIC-ACID IN THE INHIBITION OF YELLOWING IN HARVESTED PARSLEY LEAVESJOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE, 1980, 49 (03): : 414 - 420YAMAUCHI, NHAMAGUCHI, SOGATA, K
- [2] PHYSIOLOGICAL AND CHEMICAL STUDIES ON ASCORBIC-ACID OF FRUITS AND VEGETABLE .9. SUBCELLULAR-LOCALIZATION OF REDOX ENZYMES INVOLVING ASCORBIC-ACID IN CUCUMBER FRUITSJOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE, 1984, 53 (03): : 347 - 353YAMAUCHI, NYAMAWAKI, KUEDA, YCHACHIN, K
- [3] PHYSIOLOGICAL AND CHEMICAL STUDIES ON ASCORBIC-ACID OF FRUITS AND VEGETABLES .4. EFFECT OF ASCORBIC-ACID ON METABOLISM OF PHENOLIC COMPOUND IN SEED OF SWEET PEPPER FRUIT ASSOCIATED WITH INCIDENCE OF CHILLING INJURY .1.JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE, 1978, 47 (02): : 273 - 281YAMAUCHI, NINABA, MOGATA, K
- [4] PHYSIOLOGICAL AND CHEMICAL STUDIES ON ASCORBIC-ACID OF FRUITS AND VEGETABLES .5. EFFECT OF ASCORBIC-ACID ON THE METABOLISM OF PHENOLIC-COMPOUNDS IN THE SEED OF SWEET PEPPER FRUIT ASSOCIATED WITH THE INCIDENCE OF CHILLING INJURY .2.JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE, 1979, 47 (04): : 537 - 545YAMAUCHI, NOGATA, K
- [5] ASCORBIC-ACID CHANGES IN 3 INDIGENOUS KENYAN LEAFY VEGETABLES DURING TRADITIONAL COOKINGECOLOGY OF FOOD AND NUTRITION, 1994, 32 (3-4) : 239 - 245MATHOOKO, FMIMUNGI, JK
- [6] STUDIES ON KEEPING-QUALITY OF VEGETABLES AND FRUITS .3. CHANGES IN SUGAR AND ORGANIC-ACID CONTENTS ACCOMPANYING CHILLING-INJURY OF EGGPLANT FRUITSSCIENTIA HORTICULTURAE, 1978, 8 (01) : 19 - 26KOZUKUE, NKOZUKUE, EKISHIGUCHI, MLEE, SW
- [7] PHYSIOLOGICAL STUDIES OF GAMMA-IRRADIATED TOMATO FRUITS .3. EFFECTS ON ASCORBIC ACID CONTENT ACIDITY AND TEXTUREPROCEEDINGS OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1968, 93 (DEC): : 843 - +ABDELKADER, ASMORRIS, LLMAXIE, EC
- [8] FOOD CHEMICAL STUDIES ON PLUM FRUITS .3. CHANGES IN PHYSICAL AND CHEMICAL COMPOSITIONS OF PLUMS DURING MATURATIONJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1979, 26 (07): : 305 - 310KOMIYAMA, YHARAKAWA, MOZAWA, S
- [9] EFFECT OF DIFFERENT PARTIAL PRESSURES OF CO2, C2H4 AND O2 IN STORAGE ATMOSPHERE ON ASCORBIC-ACID CONTENT OF FRUITS AND VEGETABLESQUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION, 1977, 27 (02): : 125 - 133BANGERTH, F
- [10] EFFECTS OF HIGH-CONCENTRATIONS OF CARBON-DIOXIDE ON THE QUALITY AND PHYSIOLOGICAL-CHANGES OF FRUITS AND VEGETABLES DURING STORAGE .2. CHANGES IN RESPIRATORY METABOLISM OF FRUITS DURING AND AFTER TREATMENT WITH HIGH-CONCENTRATIONS OF CO2JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE, 1980, 49 (03): : 421 - 428HIGASIO, HOGATA, K