CHANGES IN FATTY-ACID COMPOSITION OF PAPAYA LIPIDS (CARICA-PAPAYA) DURING RIPENING

被引：4

|

作者：

CHAN, HT

TANIGUCHI, MH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13019.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：1092 / 1094

页数：3

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