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Carmona-López, L.; Alquézar-García, B.; Marques, VV.; Peña, L. (2017). Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures. Food Chemistry. 237:7-14. https://doi.org/10.1016/j.foodchem.2017.05.076
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/149555
Título: | Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures | |
Autor: | Carmona-López, Lourdes Marques, Viviani V. Peña, L. | |
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[EN] Blood oranges require low temperature for anthocyanin production. We have investigated the activation of anthocyanin biosynthesis and accumulation in the pulp of Moro blood and Pera blond oranges (Citrus sinensis L. ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Versión del editor: | https://doi.org/10.1016/j.foodchem.2017.05.076 | |
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