Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamine
- 1 January 1970
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (1), 44-48
- https://doi.org/10.1002/jsfa.2740210113
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- α-Farnesene: Isolation from the natural coating of applesAustralian Journal of Chemistry, 1969
- Superficial scald, a functional disorder of stored apples. IV.—Effect of variety, maturity, oiled wraps and diphenylamine on the concentration of a‐farnesene in the fruitJournal of the Science of Food and Agriculture, 1968
- Studies in the Natural Coating of Apples. V. Unsaturated and Minor saturated Acids of the Cuticle OilAustralian Journal of Chemistry, 1960
- A Histological Study of the Development of Superficial Scald in Granny Smith ApplesJournal of Horticultural Science, 1956