Changes in Oxygen-Scavenging Systems and Membrane Lipid Peroxidation during Maturation and Ripening in Blackberry-Reference-Cited by-同舟云学术

Changes in Oxygen-Scavenging Systems and Membrane Lipid Peroxidation during Maturation and Ripening in Blackberry

Published:2001-03-01 Issue:3 Volume:49 Page:1612-1619
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Shiow Y.¹,Jiao Hongjun¹

Affiliation:

1. Fruit Laboratory, Beltsville Agriculture Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705-2350

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0013757

Reference49 articles.

1. Microsomal Membrane Changes during the Ripening of Apple Fruit

2. Environmental stresses affect tomato microsomal membrane function differently than natural ripening and senescence

3. Evidence for the Accumulation of Peroxidized Lipids in Membranes of Senescing Cotyledons

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