Changes in physico-chemical properties during fruit development of Japanese pumpkin (Cucurbita maxima)
© All Rights Reserved. Changes in physico-chemical properties such as specific gravity (SG), color development, fruit firmness, moisture content (MC), dry matter (DM), total carotenoids, total chlorophyll, crude fiber, starch content, sugar content and total soluble solids in Japanese pumpkin fruit...
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| Main Authors: | , , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84992015442&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42600 |
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| Institution: | Chiang Mai University |