Changes in Water‐Soluble Calcium and Magnesium Content of Pear Fruit Tissue During Maturation and Ripening in Relation to Changes in Pectic Substances
- 1 November 1962
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 27 (6) , 509-526
- https://doi.org/10.1111/j.1365-2621.1962.tb00135.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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