The postharvest ripening of strawberry fruits induced by abscisic acid and sucrose differs from their in vivo ripening-Reference-Cited by-同舟云学术

The postharvest ripening of strawberry fruits induced by abscisic acid and sucrose differs from their in vivo ripening

Published:2020-07 Issue: Volume:317 Page:126407
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Siebeneichler Tatiane Jéssica,Crizel Rosane Lopes,Camozatto Gustavo Henrique,Paim Bruna Trindade,da Silva Messias Rafael,Rombaldi César Valmor,Galli Vanessa

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Use of a free radical method to evaluate antioxidant activity W;Brand-Williams;LWT – Food Science and Technology,1995

4. Manuseio Pós-Colheita;Cantillano,2016

5. FaPYR1 is involved in strawberry fruit ripening;Chai;Journal of Experimental Botany,2011

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