CeO2 and ZnO nanoparticles change the nutritional qualities of cucumber (Cucumis sativus)

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 13, 2014, Pages 2752-2759

  Zhao, Lijuan ^a   Peralta Videa, Jose R ^a   Rico, Cyren M ^a   Hernandez Viezcas, Jose A ^a   Sun, Youping ^b   Niu, Genhua ^b   Servin, Alia ^a   Nunez, Jose E ^a   Duarte Gardea, Maria ^a   Gardea Torresdey, Jorge L ^a  

^a UNIVERSITY OF TEXAS AT EL PASO   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Carbohydrates; Cucumber; Fruit nutritional quality; Proteins; ZnO NPs

Indexed keywords

CARBOHYDRATES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUITS; FUNCTIONAL GROUPS; PLANTS (BOTANY); PROTEINS; STARCH; MANGANESE; NANOPARTICLES; NUTRIENTS;

CUCUMBER; CUCUMBERS (CUCUMIS SATIVUS); NANOPARTICLE (NPS); NUTRITIONAL QUALITIES; PROTEIN FRACTIONATION; ZNO; ZNO NANOPARTICLES; CEO2 NPS;

ZINC OXIDE;

ANTIOXIDANT; CERIC OXIDE; CERIUM; METAL NANOPARTICLE; MINERAL; VEGETABLE PROTEIN; ZINC OXIDE;

ARTICLE; CHEMISTRY; CUCUMBER; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; NUTRITIONAL VALUE;

ANTIOXIDANTS; CERIUM; CUCUMIS SATIVUS; FRUIT; METAL NANOPARTICLES; MINERALS; NUTRITIVE VALUE; PLANT PROTEINS; ZINC OXIDE;

CUCUMIS SATIVUS;

EID: 84897513149     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405476u     Document Type: Article

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