Encapsulation of Fruit Ripening Controlling Compounds
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-80056-7_16
Reference93 articles.
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2. Aghdam MS, Asghari M, Moradbeygi H et al (2012) Effect of postharvest salicylic acid treatment on reducing chilling injury in tomato fruit. Rom Biotechnol Lett 17:7466–7473
3. Alexander L, Grierson D (2002) Ethylene biosynthesis and action in tomato: a model for climacteric fruit ripening. J Exp Bot 53(377):2039–2055. https://doi.org/10.1093/jxb/erf072
4. Alvarez-Parrilla E, De la Rosa LA, Torres-Rivas F et al (2005) Complexation of apple antioxidants: chlorogenic acid, quercetin and rutin by β-cyclodextrin (β-CD). J Incl Phenom Macrocycl Chem 53:121–129
5. Alvarez-Parrilla E, De la Rosa LA, Rodrigo-Garcia J et al (2007) Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ). Food Chem 101(4):1346–1356. https://doi.org/10.1016/j.foodchem.2006.03.040
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