PHYSICOCHEMICAL, NUTRITIONAL AND MICROBIAL QUALITY OF FRESH-CUT AND FROZEN PAPAYA PREPARED FROM CULTIVARS WITH VARYING RESISTANCE TO INTERNAL YELLOWING DISEASE-Reference-Cited by-同舟云学术

PHYSICOCHEMICAL, NUTRITIONAL AND MICROBIAL QUALITY OF FRESH-CUT AND FROZEN PAPAYA PREPARED FROM CULTIVARS WITH VARYING RESISTANCE TO INTERNAL YELLOWING DISEASE

Published:2010-04 Issue:2 Volume:33 Page:131-149
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

WALL M.M.,NISHIJIMA K.A.,FITCH M.M.,NISHIJIMA W.T.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00304.x/fullpdf

Reference44 articles.

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2. Plasma response to a single dose of dietary esters from papaya (Carica papaya L.) or non-esterified β-cryptoxanthin in adult human subjects: A comparative study;BREITHAUPT;Br. J. Nutr.,2003

3. Carotenoid pigments and colour of hermaphrodite and female papaya fruits (Carica papaya L.) cv Sunrise during post-harvest ripening;CANO;J. Sci. Food Agric.,1996

4. Effects of freezing and canning of papaya slices on their carotenoid composition;CANO;Z. Lebensm. Unters. Forsch.,1996

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