THE CHEMISTRY AND BIOCHEMISTRY OF PAPAYA
- 1 January 1979
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 34 references indexed in Scilit:
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- IMPORTANCE OF ENZYME INACTIVATION PRIOR TO EXTRACTION OF SUGARS FROM PAPAYAJournal of Food Science, 1975
- PAPAYA PUREE AND CONCENTRATE: CHANGES IN ASCORBIC ACID, CAROTENOIDS AND SENSORY QUALITY DURING PROCESSINGJournal of Food Science, 1975
- Development of off-odors and off-flavors in papaya pureeJournal of Agricultural and Food Chemistry, 1973
- Ketoheptose content of some tropical fruitsJournal of Agricultural and Food Chemistry, 1972
- Nonvolatile acids of papayaJournal of Agricultural and Food Chemistry, 1971
- Chromatographic Analysis of the Volatile Components of Papaya FruitJournal of Pharmaceutical Sciences, 1965
- Papaya Pectinesterase inhibition by SucroseJournal of Food Science, 1965
- Heat Sensitivity of Pectinesterase Activity in Papaya Purée and of Catalase‐Like Activity in Passion Fruit JuiceJournal of Food Science, 1965
- SOME CHEMICAL AND RESPIRATIONAL CHANGES IN THE PAPAYA FRUIT DURING RIPENING, AND THE EFFECTS OF COLD STORAGE ON THESE CHANGESPlant Physiology, 1940