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Protein analysis of moro blood orange pulp during storage at low temperatures

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Protein analysis of moro blood orange pulp during storage at low temperatures

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Carmona-López, L.; Alquézar-García, B.; Tarraga Herrero, S.; Peña Garcia, L. (2019). Protein analysis of moro blood orange pulp during storage at low temperatures. Food Chemistry. 277:75-83. https://doi.org/10.1016/j.foodchem.2018.10.108

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/145108

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Title: Protein analysis of moro blood orange pulp during storage at low temperatures
Author: Carmona-López, Lourdes Alquézar-García, Berta Tarraga Herrero, Susana PEÑA GARCIA, LEANDRO
UPV Unit: Universitat Politècnica de València. Instituto Universitario Mixto de Biología Molecular y Celular de Plantas - Institut Universitari Mixt de Biologia Molecular i Cel·lular de Plantes
Issued date:
Abstract:
[EN] A protein analysis in the pulp of Moro blood oranges (Citrus sinensis L. Osbeck) at the onset and after 30 days of storage at either 4 or 9 degrees C was performed. All differential proteins belonged to different ...[+]
Subjects: Blood oranges , Anthocyanins , Cold storage , Purple juice , Proteome
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2018.10.108
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2018.10.108
Project ID:
FAPESP/2014/12616-9
FAPESP/2014/23447-3
Thanks:
This work was supported by the São Paulo Research Foundation (FAPESP, Brazil) project (FAPESP 2014/12616-9) and Fundecitrus. LC was funded by a grant from FAPESP (2014/23447-3).
Type: Artículo

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