Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit-Reference-Cited by-同舟云学术

Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit

Published:2020-06-19 Issue:7 Volume:85 Page:2080-2089
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

López‐Velázquez Jordi G.¹,Delgado‐Vargas Francisco¹,López‐Ángulo Gabriela¹,García‐Armenta Evangelina¹,López‐López Martha E.¹,Ayón‐Reyna Lidia E.¹,Díaz‐Corona Denisse A.¹,Vega‐García Misael O.¹^ORCID

Affiliation:

1. Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico BiológicasUniversidad Autónoma de Sinaloa, Cd. Universitaria Av. de las Américas y Josefa Ortiz S/N Culiacán Sinaloa 80010 México

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15310

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3. Application of a hydrothermal-calcium chloride treatment to inhibit postharvest anthracnose development in papaya

4. Antioxidant activity of the phenolic and oily fractions of different sweet bell peppers;Blanco‐Ríos A. K.;Journal of the Mexican Chemical Society,2013

5. EFFECT OF GRADUAL COOLING STORAGE ON CHILLING INJURY AND PHENYLALANINE AMMONIA-LYASE ACTIVITY IN TOMATO FRUIT

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