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Role of peroxidase activity in chlorophyll degradation during olive fruit ripening
Honorio Vergara-Domínguez,Beatriz Gandul‐Rojas,María Roca-2010-06-20-DIGITAL.CSIC (Spanish National Research Council (CSIC))
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6th International Congress on Pigments in Food: chemical, biological and technological aspects (Budapest, Hungary, june 20-24, 2010)
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6th International Congress on Pigments in Food: chemical, biological and technological aspects (Budapest, Hungary, june 20-24, 2010)
Keywords
RipeningPeroxidaseDegradation (telecommunications)ChlorophyllHorticultureChemistryFood scienceBotany
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