Induction of Callose Formation by Bruising and Aging of Red Tart Cherries
- 1 May 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (3) , 287-289
- https://doi.org/10.1111/j.1365-2621.1967.tb01314.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Anthocyanin in Red Tart Cherries as Related to Anaerobiosis and ScaldJournal of Food Science, 1966
- Callose Formation and Subsequent Disappearance: Studies in Ultrasound StimulationPlant Physiology, 1964
- Callose Substance in Sieve ElementsAmerican Journal of Botany, 1964
- CALLOSE SUBSTANCE IN SIEVE ELEMENTSAmerican Journal of Botany, 1964
- Callose Substance in Plant CellsAmerican Journal of Botany, 1957
- CALLOSE SUBSTANCE IN PLANT CELLSAmerican Journal of Botany, 1957
- Aniline blue and fluorescence microscopy of callose in bulb scales ofAllium cepa LProtoplasma, 1956
- KalloseProtoplasma, 1956
- FACTORS WHICH AFFECT THE DRAINED WEIGHT AND OTHER CHARACTERISTICS OF HEAT‐PROCESSED RED CHERRIESaJournal of Food Science, 1952
- Observations Sur La Présence De La Callose Chez Les PhanérogamesBulletin de la Société Botanique de France, 1892