Browning Potential, PPO, Catalase and Acid Phosphatase Activities during Ripening of Non-chilled and Chilled Avocado-Reference-Cited by-同舟云学术

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Browning Potential, PPO, Catalase and Acid Phosphatase Activities during Ripening of Non-chilled and Chilled Avocado

Published:1979-06 Issue:6 Volume:30 Page:634-638
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sharon Osnat,Kahn Varda

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference17 articles.

1. In Proc. Conf. Trop. Subtrop. Fruits 1969, p. 65.

2. ; Yb. Calif. Avocado Soc., 1975–76 1976, p. 73.

3. Fruit Respiration and Ethylene Production.

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