Effect of temperature and ripening stages on membrane integrity of fresh-cut tomatoes
Academic Article
Publication Date:
2014
Citation:
Effect of temperature and ripening stages on membrane integrity of fresh-cut tomatoes / A. Natalini, M. Vanesa, A. Ferrante, A. Pardossi. - In: ACTA PHYSIOLOGIAE PLANTARUM. - ISSN 0137-5881. - 36:1(2014 Jan), pp. 191-198. [10.1007/s11738-013-1399-2]
abstract:
Tissue integrity
Electrolyte leakage
Lipid peroxidation
Phospholipase C
Phospholipase D
Minimally processed vegetables
Electrolyte leakage
Lipid peroxidation
Phospholipase C
Phospholipase D
Minimally processed vegetables
IRIS type:
01 - Articolo su periodico
Keywords:
Tissue integrity ; Electrolyte leakage ; Lipid peroxidation ; Phospholipase C ; Phospholipase D ; Minimally processed vegetables
List of contributors:
A. Natalini, M. Vanesa, A. Ferrante, A. Pardossi
Link to information sheet: