ShareEFFECT OF AMINOETHOXYVINYLGLYCINE AND LOW-PRESSURE STORAGE ON THE POSTSTORAGE PRODUCTION OF AROMA VOLATILES BY GOLDEN DELICIOUS APPLES.
Author(s) : BANGERTH F., STREIF J.
Type of article: Article
Summary
KINETICS OF THE BIOSYNTHESIS OF FLAVOUR COMPONENTS AFTER CHEMICAL TREATMENT (ETHYLENE BIOSYNTHESIS INHIBITOR) AND/OR LOW PRESSURE STORAGE OF APPLES. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-232928.
Details
- Original title: EFFECT OF AMINOETHOXYVINYLGLYCINE AND LOW-PRESSURE STORAGE ON THE POSTSTORAGE PRODUCTION OF AROMA VOLATILES BY GOLDEN DELICIOUS APPLES.
- Record ID : 1988-2318
- Languages: English
- Source: J. Sci. Food Agric. - vol. 41 - n. 4
- Publication date: 1987
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Chilling; Organoleptic property; Apple; Ethylene; Fruit; Volatile compound
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