ASCORBIC ACID CONTENT OF ARTIFICIALLY RIPENED TOMATOES
- 1 March 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (3) , 550
- https://doi.org/10.1111/j.1365-2621.1973.tb01481.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- ASCORBIC ACID CONTENT OF THE DEVELOPING TOMATO FRUITJournal of Food Science, 1971