Changes in Glutathione, Ascorbate, and Antioxidant Enzymes during Olive Fruit Ripening-Reference-Cited by-同舟云学术

Changes in Glutathione, Ascorbate, and Antioxidant Enzymes during Olive Fruit Ripening

Published:2020-10-26 Issue:44 Volume:68 Page:12221-12228
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

López-Huertas Eduardo¹^ORCID,Palma José M.¹

Affiliation:

1. Group of Antioxidants and Free Radicals in Biotechnology, Food and Agriculture, Estación Experimental Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), 1, Profesor Albareda, Granada 18008, Spain

Funder

European Regional Development Fund

Ministerio de Econom?a y Competitividad

Deoleo SA

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04789

Reference47 articles.

1. Free Radicals in Biology and Medicine

2. Reactive oxygen species in plant development

3. Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening

4. Antioxidant Systems and Their Relationship with the Response of Pepper Fruits to Storage at 20 °C

5. Antioxidant System and Protein Pattern in Peach Fruits at Two Maturation Stages

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