- -

Fruit composition diversity in land races and modern pepino (Solanum muricatum) varieties and wild related species

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Fruit composition diversity in land races and modern pepino (Solanum muricatum) varieties and wild related species

Show full item record

Herraiz García, FJ.; Raigón Jiménez, MD.; Vilanova Navarro, S.; García-Martínez, MD.; Gramazio, P.; Plazas Ávila, MDLO.; Rodríguez Burruezo, A.... (2016). Fruit composition diversity in land races and modern pepino (Solanum muricatum) varieties and wild related species. Food Chemistry. 203:49-58. doi:10.1016/j.foodchem.2016.02.035

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/110824

Files in this item

Item Metadata

Title: Fruit composition diversity in land races and modern pepino (Solanum muricatum) varieties and wild related species
Author: Herraiz García, Francisco Javier Raigón Jiménez, Mª Dolores Vilanova Navarro, Santiago García-Martínez, María Dolores Gramazio, Pietro Plazas Ávila, María de la O Rodríguez Burruezo, Adrián Prohens Tomás, Jaime
UPV Unit: Universitat Politècnica de València. Departamento de Química - Departament de Química
Universitat Politècnica de València. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana
Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia
Issued date:
Abstract:
[EN] Pepino (Solanum muricatum) fruits from 15 accessions of cultivated pepino as well as six accessions from wild relatives were evaluated for contents in dry matter, protein, b-carotene, chlorophylls and seven ...[+]
Subjects: Antioxidants , Breeding , Diversity , Minerals , Pigments , Solanum muricatum , Wild species
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2016.02.035
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.foodchem.2016.02.035
Project ID:
UPV/FPI/1/2013
Thanks:
Pietro Gramazio is grateful to Universitat Politecnica de Valencia for a pre-doctoral (Programa FPI de la UPV-Subprograma 1/2013 call) contract.
Type: Artículo

This item appears in the following Collection(s)

Show full item record