Author:
Khademi Orang,Salvador Alejandra,Zamani Zabiollah,Besada Christina
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference37 articles.
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2. Besada, C., & Salvador, A. (2011). Postharvest handling of persimmon fruit. In A. S. Awaad, G. Kaushik, & J. N. Govil (Eds.), Mechanism and action of phytoconstituents (pp. 111–137). India: Studium Press Pvt. Ldt.
3. Besada, C., Salvador, A., Arnal, L., & Martinez-Javega, J. M. (2008). Hot water treatment for chilling injury reduction of astringent ‘Rojo Brillante’ persimmon at different maturity stages. HortSci, 43, 2120–2123.
4. Besada, C., Vazquez-Gutierrez, J. L., Hernando, I., Perez-Munuera, I., & Salvador, A. (2012) Involvement of antioxidant activity in flesh browning of astringent persimmon. Acta Horticulture. in press
5. Bradford, M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Annu Rev Biochem, 72, 248–254.
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