Uncovering Phytochemicals Quantitative Evolution in Avocado Fruit Mesocarp During Ripening: A Targeted Lc-Ms Metabolic Exploration of Hass, Fuerte and Bacon Varieties

Author:

Serrano-García Irene,Saavedra-Morillas Carlos,Beiro-Valenzuela Maria Gemma,Monasterio Romina,Hurtado-Fernandez Elena,González-Fernández Jose Jorge,Hormaza José I.,Pedreschi Romina,Olmo-García Lucía,Carrasco-Pancorbo Alegria

Publisher

Elsevier BV

Reference53 articles.

1. Association of Official Analytical Chemists;Aoac References;Official Methods of Analysis of AOAC International,1920

2. Pigments in avocado tissue and oil;O B O Ashton;Journal of Agricultural and Food Chemistry,2006

3. Postharvest Variation in Cellulase, Polygalacturonase, and Pectinmethylesterase in Avocado ( Persea americana Mill, cv. Fuerte) Fruits in Relation to Respiration and Ethylene Production;M Awad;Plant Physiology,1979

4. Influence of drying methods on bioactive properties, fatty acids and phenolic compounds of different parts of ripe and unripe avocado fruits;E E Babiker;Journal of Oleo Science,2021

5. Biosynthetic Pathways of Hormones in Plants;A Bajguz;Metabolites,2023

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