Changes in Chloroplast Pigments of Olive Varieties during Fruit Ripening
Author:
Affiliation:
1. Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf001000l
Reference33 articles.
1. Peroxidase-mediated chlorophyll bleaching in degreening canola (Brassica napus) seeds and its inhibition by sublethal freezing
2. Pigment removal from canola oil using chlorophyllase
3. Chlorophyllase and peroxidase activity during degreening of maturing canola (Brassica napus ) and mustard (Brassica juncea ) seed
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