Ethylene and its inhibitors affect the quality of processed sweet potatoes-Reference-Cited by-同舟云学术

Ethylene and its inhibitors affect the quality of processed sweet potatoes

Published:2021-12 Issue:4 Volume:41 Page:825-832
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LIMA Paula Cristina Carvalho¹^ORCID,SANTOS Mirelle Nayana de Sousa¹,GUIMARÃES Maria Eduarda da Silva¹,ARAÚJO Nícolas Oliveira de¹,KRAUSE Marcelo Rodrigo¹,FINGER Fernando Luiz¹

Affiliation:

1. Universidade Federal de Viçosa, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst24720.pdf

Reference37 articles.

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3. Official methods of analysis of the Association of Official Analytical Chemists,2012

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford M. M.;Analytical Biochemistry,1976

5. Physiochemical and sensory characteristics of sweet potato chips undergoing different cooking methods;Caetano P. K.;Food Science and Technology,2018

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