Free and conjugated polyamine content in Citrus sinensis Osbeck, cultivar Brasiliano N.L. 92, a Navel orange, at different maturation stages

Food Chemistry

Volumn 87, Issue 4, 2004, Pages 537-541

  Tassoni, Annalisa ^a   Germanà, Maria Antonietta ^b   Bagni, Nello ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

Author keywords

cad: cadaverine; Conjugated polyamines; dap: 1,3 diaminopropane; HPLC: high performance chromatography; Orange; PCA: perchloric acid; Polyamines; put: putrescine; Putrescine; spd: spermidine; Spermidine; spm: spermine

Indexed keywords

POLYAMINE;

ANALYTIC METHOD; ARTICLE; CELL GROWTH; CELL RENEWAL; CONCENTRATION (PARAMETERS); CONJUGATION; DIET; FRUIT; MATURATION; PLANT DEVELOPMENT; PROTEIN ANALYSIS; SWEET ORANGE;

CITRUS; CITRUS SINENSIS;

EID: 2942546395     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.001     Document Type: Article

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