HEAT SHOCK REDUCES BOTH CHILLING INJURY AND THE OVERPRODUCTION OF REACTIVE OXYGEN SPECIES IN YELLOW PITAYA (HYLOCEREUS MEGALANTHUS) FRUITS-Reference-Cited by-同舟云学术

HEAT SHOCK REDUCES BOTH CHILLING INJURY AND THE OVERPRODUCTION OF REACTIVE OXYGEN SPECIES IN YELLOW PITAYA (HYLOCEREUS MEGALANTHUS) FRUITS

Published:2011-10 Issue:5 Volume:34 Page:327-332
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

NARVÁEZ-CUENCA CARLOS-EDUARDO,ESPINAL-RUIZ MAURICIO,RESTREPO-SÁNCHEZ LUZ-PATRICIA

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2011.00398.x/fullpdf

Reference20 articles.

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2. Inhibición de lesiones por frío de pitaya amarilla (Acanthocereus pitajaya) a través del choque térmico: Catalasa, peroxidada y polifenoloxidasa;DUEÑAS;Acta Biol. Colomb.,2008

3. Thiobarbituric acid test for monitoring lipid oxidation in meat;FERNÁNDEZ;Food Chem.,1997

4. Plant stress physiology: Opportunities and challenges for the food industry;GÓMEZ;Crit. Rev. Food Sci. Nutr.,2007

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