Lipoxygenase activity associated to fruit ripening and senescence in chayote (Sechium eduleJacq. Sw. cv. “virens levis”)-Reference-Cited by-同舟云学术

Lipoxygenase activity associated to fruit ripening and senescence in chayote (Sechium eduleJacq. Sw. cv. “virens levis”)

Published:2017-10-03 Issue:1 Volume:42 Page:e12438
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Del Ángel-Coronel Oscar Andrés¹²,León-García Elizabeth¹,Vela-Gutiérrez Gilber¹³,Rojas-Reyes José Orlando⁴,Gómez-Lim Miguel Ángel⁵,García Hugo Sergio¹^ORCID

Affiliation:

1. Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Miguel Ángel de Quevedo 2779; Veracruz Ver. 91897 México

2. Instituto Tecnológico Superior de Huatusco, Av. 25 Poniente No. 100, Col. Reserva Territorial, Huatusco; Veracruz, C.P. 94100 México

3. Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Nte. Pte. No. 1150, Ciudad Universitaria, Col. Lajas Maciel; Tuxtla Gutiérrez Chiapas, C.P. 29000 México

4. Centro Regional Universitario Oriente, Universidad Autónoma Chapingo, Km. 6 Carretera Huatusco-Xalapa; Huatusco Veracruz, C.P. 94100 México

5. Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km. 9.6 Lib. Nte. Carretera León; Irapuato Guanajuato, C.P. 36821 México

Funder

National Council of Science and Technology (CONACyT)

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12438/fullpdf

Reference71 articles.

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3. Purification and characterization of polyphenol oxidase, peroxydase and lipoxygenase from fresh cut lettuce (L. sativa);Altunkaya;Food Technology and Biotechnology,2011

4. Evaluación de tratamientos poscosecha para la preservación de los frutos de chayote (Sechium edule);Alvarado;Agronomía Costarricense,1989

5. AOAC 2000

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