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Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?.

1994

Lattanzio V. | Cardinali A. | Venere D. di | Linsalata V. | Palmieri S.

AGROVOC Keywords
alcachofa allomone allomones almacenamiento alomonas amonio fenilalanina liasa artichaut biodeterioration biodeterioro browning brunissement catechol oxidase catecol oxidasa chloroplaste chloroplasts cloroplasto cynara scolymus disorders enzymic activity fer globe artichokes hierro iron metabolism metabolisme metabolismo oscurecimiento perte au stockage phenolic compounds phenylalanine ammonia lyase postharvest physiology refrigerated storage stockage stockage au froid storage storage losses trastornos trouble
Bibliographic information
Volume 50
Pagination
v.1-7(1)
Other Subjects
Almacenamiento en frigorificos; Activite enzymatique; Physiologie apres recolte; Compuestos fenolicos; Fisiologia postcosecha; Compose phenolique; Catechol oxydase; Actividad enzimatica; Perdidas por almacenamiento
Language
English
Note
37 ref.
Type
Journal Article; Journal Part
Source
Food-Chemistry (United Kingdom). (1994). v. 50(1) p. 1-7.
Corporate Author
Istituto di Agronomia e Coltivazioni Erbacee, Universita di Bari, Via Amendola 165/A, 70126-Bari (Italy)
2012-11-15
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