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ArticleJ-GLOBAL ID:200902165022519418整理番号:96A0742858

Changes in Pigments, Chlorophyllase Activity, and Chloroplast Ultrastructure in Ripening Pepper for Paprika.

パプリカ用コショウの成熟中における色素,クロロフィラーゼ活性及び葉緑体微細構造の変化

著者:ALMELA L(Univ. Murcia, Murcia, ESP)、FERNANDEZ‐LOPEZ J A(Univ. Murcia, Murcia, ESP)、CANDELA M E(Univ. Murcia, Murcia, ESP)・・・
資料名:J Agric Food Chem 巻:44 号:7 ページ:1704-1711
発行年:1996年07月
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J-GLOBAL: Linking, Expanding and Sparking

About J-GLOBAL

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The system enables searches of similar kinds of content through linkage with external sites.
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