CHANGES IN CHLOROPHYLLS AND SPECTRALLY RELATED PIGMENTS DURING RIPENING OF CAPSICUM FRUTESCENS

被引：16
|
作者：
SCHANDERL, SH
LYNN, DYC
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1966.tb00468.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：141 / +
页数：1
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