Antioxidant system and protein pattern in peach fruits at two maturation stages

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 20, 2010, Pages 11140-11147

  Camejo, Daymi ^a   Martí, María C ^a   Román, Paloma ^a   Ortiz, Ana ^a   Jiménez, Ana ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Antioxidant; Oxidized ascorbate (DHA); Oxidized glutathione (GSSG); Peach; Reduced ascorbate (ASC); Reduced glutathione (GSH); Ripening; SODI

Indexed keywords

ANTIOXIDANT; OXIDIZED ASCORBATE (DHA); OXIDIZED GLUTATHIONE (GSSG); PEACH; REDUCED ASCORBATE (ASC); REDUCED GLUTATHIONE; RIPENING; SODI;

CARBOXYLATION; HYDROGEN PEROXIDE; OXYGEN; PLANTS (BOTANY); PROTEINS; SUGAR (SUCROSE);

FRUITS;

PRUNUS PERSICA;

ANTIOXIDANT; ASCORBATE PEROXIDASE; GLUTATHIONE REDUCTASE; SUPEROXIDE DISMUTASE; VEGETABLE PROTEIN;

ENZYMOLOGY; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; PRUNUS;

ANTIOXIDANTS; ASCORBATE PEROXIDASES; FRUIT; GLUTATHIONE REDUCTASE; PLANT PROTEINS; PRUNUS; SUPEROXIDE DISMUTASE;

EID: 78049254085     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102807t     Document Type: Article

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