Spatial and Temporal Analysis of Textural and Biochemical Changes of Imported Avocado cv. Hass during Fruit Ripening
Author:
Affiliation:
1. Plant Science Laboratory, Cranfield University, Bedfordshire MK43 0AL, United Kingdom
2. Centre for Biomimetics, University of Reading, Berkshire RG6 6AY, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf803669x
Reference27 articles.
1. Pigments in Avocado Tissue and Oil
2. Chemopreventive characteristics of avocado fruit
3. Avocado/soybean unsaponifiable (ASU) to treat osteoarthritis: a clarification
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