CALLOSE FORMATION BY BRUISING AND HEATING OF TOMATOES AND ITS PRESENCE IN PROCESSED PRODUCTS
- 1 July 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (4) , 562-567
- https://doi.org/10.1111/j.1365-2621.1972.tb02693.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Heat-induced callose and lateral movement of assimilates from phloemCanadian Journal of Botany, 1968
- Induction of Callose Formation by Bruising and Aging of Red Tart CherriesJournal of Food Science, 1967
- Callose Formation and Subsequent Disappearance: Studies in Ultrasound StimulationPlant Physiology, 1964
- Identification of Cauose by its Diachrome and Fluorochrome ReactionsStain Technology, 1964
- CALLOSE SUBSTANCE IN PLANT CELLSAmerican Journal of Botany, 1957
- Aniline blue and fluorescence microscopy of callose in bulb scales ofAllium cepa LProtoplasma, 1956