Art
J-GLOBAL ID：201602015562760401 Reference number：67A0166019
Induction of callose formation by bruising and au of red tart cherries.
レッドタートチェリーにあたえる傷とその熟成による硬質膜形成の誘導
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Author (2)：
DEKAZOS E D
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WORLEY J F
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Material：
J Food Sci (Food Research)
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Volume：
32
Issue：
3
Page：
287-289
Publication year：
1967
JST Material Number：
C0005A
ISSN：
0022-1147
CODEN：
JFDSAZ
Document type：
Article
Article type：
原著論文
Country of issue：
United States (USA)
Terms in the title (4)：
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傷
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熟成
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硬質膜
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誘導
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