Listar por materia "Fruit ripening"
Mostrando publicaciones 1-2 de 2
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Evolution of the volatile organic compounds, phenols and antioxidant capacity during fruit ripening and development of rubus ulmifolius schott fruits
(2023)Nowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic ...
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Role of glycoproteins during fruit ripening and seed development
(2021)Approximately thirty percent of the proteins synthesized in animal or plant cells travel through the secretory pathway. Seventy to eighty percent of those proteins are glycosylated. Thus, glycosylation is an important ...