Effect of ripening on protein content and enzymatic activity of Crimson Seedless table grape

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 481-486

  Lopez Miranda S ^a   Hernandez Sanchez P ^a   Serrano Martinez A ^a   Hellin P ^b   Fenoll, J ^b   Nunez Delicado E ^a  

^a CATHOLIC UNIVERSITY OF MURCIA   (Spain)

^b INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

Crimson Seedless; Grape; Peroxidase; Polyphenoloxidase; Protein; Ripening; Weather conditions

Indexed keywords

CRIMSON SEEDLESS; GRAPE; PEROXIDASE; POLYPHENOLOXIDASE; RIPENING; WEATHER CONDITIONS;

FRUITS; METEOROLOGY; PRINCIPAL COMPONENT ANALYSIS; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY;

PROTEINS;

CATECHOL OXIDASE; PEROXIDASE;

ARTICLE; ENZYME ACTIVITY; FRUIT RIPENING; GRAPE; PROTEIN CONTENT; SPECTROPHOTOMETRY;

VITACEAE;

EID: 79952317215     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.027     Document Type: Article

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