Rheological Properties of Enzymatically Isolated Tomato...

Rheological Properties of Enzymatically Isolated Tomato Fruit Cuticle

Peter D. Petracek and Martin J. Bukovac
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Volume:
109
Language:
english
Journal:
Plant Physiology
DOI:
10.2307/4276851
Date:
October, 1995
File:
PDF, 993 KB
english, 1995
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