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Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity

✍ Scribed by ALEJANDRO G. MARANGONI; ROBERT L. JACKMAN; DAVID W. STANLEY


Book ID
108820574
Publisher
Institute of Food Technologists
Year
1995
Tongue
English
Weight
915 KB
Volume
60
Category
Article
ISSN
0022-1147

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