Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits von INARI, Taeko, YAMAUCHI, Ryo, KATO, Koji, TAKEUCHI, Tokuo

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Purification and Some Properties of Pectinesterase from Fruits of a Miniature-Fruited Red Type Tomato von INARI, Taeko, YAMAGUCHI, Ryo, KATO, Koji, TAKEUCHI, Tokuo

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Changes in Pectic Substances during the Ripening of Strawberry Fruit von INARI, Taeko, TAKEUCHI, Tokuo

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Consideration on the Removal of Astringency in the Persimmons (Part 2): Insolubility of Tannins and Changes of the Related Enzyme Activities von INARI, Taeko, TOMOYEDA, Mikio

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Purification of pectin esterase from persimmon [Diospyros kaki] by affinity chromatography von Inari, T. (Gifu Women's Univ. (Japan)), Tomoyeda, M

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Effects of 1-methylcyclopropene on flesh firmness during storage of pollination-constant and non-astringent cultivars of Japanese persimmon (Diospyros kaki) von Niikawa, T. (Gifu-ken. Agricultural Research Center (Japan)), Inari, T, Ozeki, T, Mitsui, B

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Mechanism of oxalic acid fermentation by Aspergillus niger von Tomoyeda, M. (Gifu Women's Univ. (Japan). Faculty of Home Sciences), Inari, T, Koshino, Y

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Texture and Pectin-Hydrolysing Enzymes in Various Fruits and Vegetables von INARI, Taeko, TOMOYEDA, Mikio

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1-メチルシクロプロペン処理による完全甘ガキの果肉硬度保持 von 新川, 猛, 稲荷, 妙子, 尾関, 健, 三井, 萬丈

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