Role of oxidative stress and the activity of ethylene biosynthetic enzymes on the formation of spongy tissue in ‘Alphonso’ mango
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-010-0046-9.pdf
Reference26 articles.
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4. Chan HT, Yang HY (1971) Identification and characterization of some oxidizing enzymes of the MC farlin cranberry. J Food Sci 36:169–173
5. Draper HH, Hadley M (1990) Malondialdehyde determination as index of lipid peroxidation. Methods Enzymol 186:421–431
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