Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars
- 1 November 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1874-1875
- https://doi.org/10.1111/j.1365-2621.1983.tb05107.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- EVALUATION OF BROWNING POTENTIAL IN AVOCADO MESOCARPJournal of Food Science, 1977
- Polyphenol oxidase activity and browning of three avocado varietiesJournal of the Science of Food and Agriculture, 1975
- Carotenoids in pulp, peel and leaves of Persea americanaPhytochemistry, 1973
- THE CAROTENOIDS OF THE AVOCADO PEARJournal of Food Science, 1972