Changes in the contents of phenolic substances, phenylalanine ammonia-lyase (PAL) and tyrosine ammonia-lyase (TAL) accompanying chilling-injury of eggplant fruit - Concepedia

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Changes in the contents of phenolic substances, phenylalanine ammonia-lyase (PAL) and tyrosine ammonia-lyase (TAL) accompanying chilling-injury of eggplant fruit

35

Citations

14

References

1979

Year

Nobuyuki Kozukue, Etsuko Kozukue, Mie Kishiguchi

Scientia Horticulturae

Food ChemistryBotanyPhenolic SubstancesTyrosine Ammonia-lyaseEggplant FruitPost-harvest PhysiologyPhytochemicalPlant Physiology

References

	Year	Citations

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