Reduction of Loss of Moisture by the Cuticle Wax Components of Grapes
- 1 August 1965
- journal article
- Published by Springer Nature in Nature
- Vol. 207 (5000) , 1002-1003
- https://doi.org/10.1038/2071002a0
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- The composition of grape cuticle waxAustralian Journal of Chemistry, 1965
- The prevention of browning during drying by the cold dipping treatment of sultana grapesJournal of the Science of Food and Agriculture, 1964
- Wax and the Water Vapour Permeability of Apple CuticleNature, 1964
- Untersuchungen an cuticularen ZellwandschichtenPlanta, 1963
- Studies of the Fine Structure of the Wax Layer of Sultana GrapesAustralian Journal of Biological Sciences, 1963
- Effect of Various Dipping Treatments on the Drying Rate of Grapes for RaisinsAmerican Journal of Enology and Viticulture, 1963
- Determination of the surface waxy substances of grapesJournal of the Science of Food and Agriculture, 1962
- The physical factors involved in the drying of sultana grapesAustralian Journal of Agricultural Research, 1957