Abstract
IN recent work1 the author and others found that the crude lipid extracted from raw peas held in the pods in frozen storage (− 17.8 °C.) for periods of time, consistently developed much larger peroxide values than that extracted from raw peas of the same variety, harvested from the same plots at the same time, which were vined previous to placing in storage.
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Lee, F. A., Wagenknecht, A. C., and Graham, R., Food Res., 21, 666 (1956).
Lee, F. A., Food Res., 19, 515 (1954).
Lees, F. A., and Wagenknecht, A. C., Food Res., 16, 239 (1951).
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LEE, F. A Chemical Effect of Ethylene during the Storage of Peas. Nature 184, 462 (1959). https://doi.org/10.1038/184462a0
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DOI: https://doi.org/10.1038/184462a0
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