首页> 外文OA文献 >Studies on Taste and Flavor of Sweet Corn Part 2. Changes in Main Component Contents of Sweet Corn Kernels cvs 'Mellogold' and 'Jubilee' during Maturation and Flavor Precursor Contents of Kernels during Storage.

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Studies on Taste and Flavor of Sweet Corn Part 2. Changes in Main Component Contents of Sweet Corn Kernels cvs 'Mellogold' and 'Jubilee' during Maturation and Flavor Precursor Contents of Kernels during Storage.

机译：甜玉米部分的味道和味道的研究2.储存期间籽粒成熟和风味前体含量的甜玉米粒细胞“Mellogold”和“禧”中的主要成分含量的变化。

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Toshiaki MIYANISHI; Shinji TUTIMOTO; Motoko OGURA; Tetuomi IIO;
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年度 1991
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Studies on Taste and Flavor of Sweet Corn Part 2. Changes in Main Component Contents of Sweet Corn Kernels cvs 'Mellogold' and 'Jubilee' during Maturation and Flavor Precursor Contents of Kernels during Storage.

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