Compositional changes during guava fruit ripening-Reference-Cited by-同舟云学术

Compositional changes during guava fruit ripening

Published:2003-04 Issue:4 Volume:80 Page:557-563
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bashir Hind A,Abu-Goukh Abu-Bakr A

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Compositional changes during mango fruit ripening;Abu-Goukh;University of Khartoum Journal of Agricultural Sciences,1993

2. A comparative study of Banana fruit quality and acceptability under different ripening conditions;Abu-Goukh;Sudan University of Khartoum Journal of Agricultural Sciences,1995

3. Ascrobic acid content of fruit during growth and maturity;Agnihortri;Science and Culture,1962

4. Effect of gibberellic acid on several parameters of ripening banana fruit;Ahmed;University of Khartoum Journal of Agricultual Sciences,1995

5. Respiration and ethylene production in fruits of species and cultivars of Psidium and Eugenia species;Akamine;Journal of the American Society for Horticultural Science,1979

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