Physico-chemical and cooking qualities of fresh and stored pumpkins
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture,Plant Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s13580-021-00385-4.pdf
Reference42 articles.
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3. Brummell DA (2006) Cell wall disassembly in ripening fruit. Funct Plant Biol 33:103–119. https://doi.org/10.1071/FP05234
4. Chavasit V, Pisaphab R, Sungpuag P, Jittinandana S, Wasantwisut E (2006) Changes in β-carotene and vitamin A contents of vitamin A-rich foods in Thailand during preservation and storage. J Food Sci 67:375–379. https://doi.org/10.1111/j.1365-2621.2002.tb11413.x
5. Chen Z, Jiang J, Li X, Xie Y, Jin Z, Wang X, Li Y, Zhong Y, Lin J, Yang W (2021) Bioactive compounds and fruit quality of Chinese raspberry, Rubus chingii Hu varied with genotype and phenological phase. Sci Hortic 281:109951. https://doi.org/10.1016/j.scienta.2021.109951
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