Chemical thinning of apple with new compounds

ISSN： 0014-0309

Source： Erwerbs-Obstbau, Vol.49, Iss.3, 2007-09, pp. : 93-96

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

A comparison of different thinning products applied to the apple variety `Elstar Elshof' in the Lower Elbe region

By Clever Michael

Erwerbs-Obstbau, Vol. 49, Iss. 3, 2007-09 ,pp. : 107-109

Springer Publishing Company

Access to resources Recommend Favorite

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 12, 2015-12 ,pp. : S2937-S2943

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines

JOURNAL OF FOOD SCIENCE, Vol. 83, Iss. 2, 2018-02 ,pp. : 424-431

John Wiley & Sons Inc

Access to resources Recommend Favorite

Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds

JOURNAL OF FOOD SCIENCE, Vol. 81, Iss. 9, 2016-09 ,pp. : C2206-C2217

John Wiley & Sons Inc

Access to resources Recommend Favorite

Synthesis of new compounds related to the commercial fungicide tricyclazole

By Balcer Jesse L DeAmicis Carl V Johnson Peter L Klosin Jerzy Whiteker Gregory T Srinivas Rao C Dai Donghua

Pest Management Science, Vol. 67, Iss. 5, 2011-05 ,pp. : 556-559

John Wiley & Sons Inc

Access to resources Recommend Favorite