Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening-Reference-Cited by-同舟云学术

Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening

Published:2017-11-02 Issue:1 Volume:55 Page:33-41
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ornelas-Paz José de Jesús^ORCID,Quintana-Gallegos Brenda M.,Escalante-Minakata Pilar,Reyes-Hernández Jaime,Pérez-Martínez Jaime D.,Rios-Velasco Claudio,Ruiz-Cruz Saul

Funder

TFondo Mixto CONACYT- Gobierno del Estado de Chihuahua

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2758-6/fulltext.html

Reference33 articles.

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2. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding Anal. Biochem 72:248–254. doi: 10.1016/0003-2697(76)90527-3

3. Chardonnet CO, Charron CS, Sams CE, Conway WS (2003) Chemical changes in the cortical tissue and cell walls of calcium-infiltrated ‘Golden Delicious’ apples during storage. Postharvest Biol Technol 28:97–111. doi: 10.1016/S0925-5214(02)00139-4