Physico-chemical changes in ‘Saba’ bananas during normal and acetylene-induced ripening-Reference-Cited by-同舟云学术

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Physico-chemical changes in ‘Saba’ bananas during normal and acetylene-induced ripening

Published:1976-10 Issue:2 Volume:1 Page:125-137
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lustre A.O.,Soriano M.S.,Morga N.S.,Balagot A.H.,Tunac M.M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. Official methods of analysis;AOAC,1970

2. Postharvest ripening and degreening of banana and citrus fruits with 2-chloroethylphosphonic acid (ethrel);Bondad;The Phil. Agric.,1972

3. Physical and chemical methods of sugar analysis;Browne,1941

4. Biochemical changes in bananas during ripening;Camurungan,1970

5. Physical, rheological and chemical properties of bananas during ripening;Charles;J. Fd Sci.,1973

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