Fruit ripening phenomena: An overview
- Author
- PRASANNA, V1 ; PRABHA, T. N1 ; THARANATHAN, R. N1
[1] Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570020, Karnataka, India - Source
Critical reviews in food science and nutrition. 2007, Vol 47, Num 1, pp 1-19, 19 p ; ref : 3 p.1/4
- CODEN
- CRFND6
- ISSN
- 1040-8398
- Scientific domain
- Food science technology
- Publisher
- Taylor & Francis, Colchester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- cell wall polysaccharides fruit ripening pectic enzymes pectin polygalacturonase
- Keyword (fr)
- Enzyme Fruit Maturation Paroi cellulaire Pectine Polygalacturonase Polyoside Additif alimentaire Fibre alimentaire Glycosidases Gélifiant Hydrolases O-Glycosidases
- Keyword (en)
- Enzyme Fruit Ripening Cell wall Pectin Polygalacturonase Polysaccharide Food additive Dietary fiber Glycosidases Gelling agent Hydrolases O-Glycosidases
- Keyword (es)
- Enzima Fruto Maduración Pared celular Pectina Polygalacturonase Poliósido Aditivo alimentario Fibra alimenticia Glycosidases Gelificante Hydrolases O-Glycosidases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18647830
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1080/10408390600976841 
https://dx.doi.org/10.1080/10408390600976841
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