Conservation advances on Physalis peruviana L. and Spondia purpurea: a review
Author:
Affiliation:
1. North Technical University, Ecuador
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2020nahead/0101-2061-cta-fst27520.pdf
Reference28 articles.
1. Ciruelas Mexicanas (Spondias purpurea L.) de clima húmedo y seco: calidad, metabolitos funcionales y actividad antioxidante;Álvarez-Vargas J. E.;Interciencia,2017
2. Effect of ethylene and 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (Physalis peruviana L.);Balaguera-Lopez H. E.;Food Science & Technology International,2017
3. Chitosan: a versatile antimicrobial polysaccharide for fruit and vegetables in postharvest: a review;Bautista-Baños S.;Revista Chapingo Serie Horticultura,2017
4. Nutritional and antioxidant properties of Physalis peruviana L. fruits from the argentinean northern andean region;Bazalar Pereda M. S.;Plant Foods for Human Nutrition,2019
5. Characterization of polyphenol oxidase from cape gooseberry (Physalis peruviana L.) fruit;Bravo K.;Food Chemistry,2016
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