Physio-chemical studies on the seed-browning in mature green peppers stored at low-temperature (Part 2) -Changes in enzymatic activity with the seed-browning effect- (녹숙(綠熟)고추의 저온저장(低溫貯藏)에 따른 종자갈변(種子褐變)에 관(關)한 생리화학적연구(生理化學的硏究) -제 2 보(第 2 報) 종자갈변(種子褐變)에 따른 효소활성(酵素活性)의 변화(變化)-)
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- Korean Journal of Food Science and Technology
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- v.3 no.1
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- pp.37-43
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- 1971