Changes in Pigments, Chlorophyllase Activity, and Chloroplast Ultrastructure in Ripening Pepper for Paprika-Reference-Cited by-同舟云学术

Changes in Pigments, Chlorophyllase Activity, and Chloroplast Ultrastructure in Ripening Pepper for Paprika

Published:1996-01-01 Issue:7 Volume:44 Page:1704-1711
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Almela Luis¹,Fernández-López Jose A.¹,Candela M. Emilia¹,Egea Catalina¹,Alcázar María D.¹

Affiliation:

1. Departamento de Química Agrícola, Facultad de Química, and Departamento de Biología Vegetal, Facultad de Biología, Universidad de Murcia, E-30071 Murcia, Spain, and Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Murcia, E-30203 Cartagena, Murcia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9504531

Reference44 articles.

1. Changes in Carotenoid Composition in Senescing Leaves of Hordeum vulgare L. cv. Dyan

2. Separation and determination of individual carotenoids in a Capsicum cultivar by normal-phase high-performance liquid chromatography

3. Carotenoid composition of new cultivars of red pepper for paprika

4. High-performance liquid chromatography-diode-array detection of photosynthetic pigments

5. Autolysis of chlorophyll in aqueous and detergent suspensions of chloroplast fragments

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