Relevant physicochemical properties and metabolites with functional properties of two commercial varieties of Peruvian Pouteria lucuma
Author:
Affiliation:
1. Universidad Nacional Agraria La Molina Instituto de Biotecnología Lima Peru
2. Pontificia Universidad Católica de Valparaíso, Escuela de Agronomía Valparaiso Chile
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14479
Reference41 articles.
1. The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses
2. Postharvest physiology and technology of sapote mamey fruit (Pouteria sapota (Jacq.) H.E. Moore & Stearn)
3. Vitamin E Composition of Walnuts (Juglans regia L.): A 3-Year Comparative Study of Different Cultivars
4. Antioxidant Profiling of Native Andean Potato Tubers (Solanum tuberosum L.) Reveals Cultivars with High Levels of β-Carotene, α-Tocopherol, Chlorogenic Acid, and Petanin
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