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Inhibitory effect of glucose, ethanol, calcium and carbon dioxide on tomato fruit ripening : 글루코스, 에탄올, 칼슘, 및 이산화탄소가 토마토 숙성에 미치는 영향

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Authors

홍지흔

Advisor
이승구
Issue Date
1996
Publisher
서울대학교 대학원
Keywords
Tomato토마토Ripening숙성Ethylene에틸렌Ethanol에탄올Calcium칼슘
Description
Thesis (doctoral)--서울대학교 대학원 :원예학과,1996.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000082597

https://hdl.handle.net/10371/48600
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