Effect of different freeze-thaw regimes on ice formation and ultrastructural changes in tomato fruit parenchyma tissue.
作者信息
Mohr W P, Stein M
出版信息
Cryobiology. 1969 Jul-Aug;6(1):15-31. doi: 10.1016/s0011-2240(69)80004-0.
PMID:4897526
Abstract
摘要
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Effect of different freeze-thaw regimes on ice formation and ultrastructural changes in tomato fruit parenchyma tissue.不同冻融方式对番茄果实薄壁组织中冰形成及超微结构变化的影响。
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Freezing damage to isolated tomato fruit mitochondria as modified by cryoprotective agents and storage temperature.冷冻保护剂和储存温度对离体番茄果实线粒体的冻害影响。
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