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Simultaneous transgenic suppression of LePG and LeExp1 influences rheological properties of juice and concentrates from a processing tomato variety.

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第一作者： Kalamaki MS

作者： Kalamaki MS ^[1] ; Harpster MH ; Palys JM ; Labavitch JM ; Reid DS ; Brummell DA

作者单位： Department of Food Science and Technology, University of California, Davis, California 95616. ^[1]

关键词 Psychological suppression particle Simultaneous Tomatoes Viscosity 番茄粘度

发布时间 2013-11-20

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Journal of Agricultural and Food Chemistry

2003年51卷25期

7456-7464页

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Journal of Agricultural and Food Chemistry

2003年51卷25期

7456-7464页

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Simultaneous transgenic suppression of LePG and LeExp1 influences rheological properties of juice and concentrates from a processing tomato variety.

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Simultaneous transgenic suppression of LePG and LeExp1 influences rheological properties of juice and concentrates from a processing tomato variety.

Journal of Agricultural and Food Chemistry

相似文献

同项目论文

Journal of Agricultural and Food Chemistry

相关期刊

检索历史清除