Browning Potential, PPO, Catalase and Acid Phosphatase Activities during Ripening of Non-chilled and Chilled Avocado
- 1 June 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (6) , 634-638
- https://doi.org/10.1002/jsfa.2740300613
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Chilling Injury in PlantsAnnual Review of Plant Physiology, 1973
- Fruit Respiration and Ethylene Production.Plant Physiology, 1954
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951