Superficial scald, a functional disorder of stored apples VII.—effect of applied α‐farnesene, temperature and diphenylamine on scald and the concentration and oxidation of α‐farnesene in the fruit
- 1 November 1970
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (11) , 584-589
- https://doi.org/10.1002/jsfa.2740211111
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamineJournal of the Science of Food and Agriculture, 1970
- Autoxidation of α-FarneseneAustralian Journal of Chemistry, 1969
- Method for determining ‘Alar’ (B-995) residues in applesJournal of the Science of Food and Agriculture, 1969
- Superficial scald, a functional disorder of stored apples. IV.—Effect of variety, maturity, oiled wraps and diphenylamine on the concentration of a‐farnesene in the fruitJournal of the Science of Food and Agriculture, 1968
- Studies in the Natural Coating of Apples. V. Unsaturated and Minor saturated Acids of the Cuticle OilAustralian Journal of Chemistry, 1960
- The determination of the peroxide values of edible fats and oils: The iodimetric methodJournal of the Society of Chemical Industry, 1946