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pro vyhledávání: '"Gaelle Le-Navenec"'
Autor:
Macarena Farcuh, Bill Copes, Gaelle Le-Navenec, Juan Marroquin, Dario Cantu, Kent J. Bradford, Jean-Xavier Guinard, Allen Van Deynze
Publikováno v:
Food Chemistry: X, Vol 8, Iss , Pp 100107- (2020)
Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical properties (rind/flesh color, firmness, soluble solids, acidity),
Externí odkaz:
https://doaj.org/article/42bbb680d59a438d9d8523db99ceff8a
Autor:
Dario Cantu, Macarena Farcuh, Kent J. Bradford, Allen Van Deynze, Bill Copes, Juan Marroquin, Jean-Xavier Guinard, Gaelle Le-Navenec
Publikováno v:
Food Chemistry: X, Vol 8, Iss, Pp 100107-(2020)
Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical properties (rind/flesh color, firmness, soluble solids, acidity),
Autor:
Thierry Jaunet, Bill Copes, Cecilia L. Chi-Ham, Dario Cantu, Kent J. Bradford, Allen Van Deynze, Juan Marroquin, Gaelle Le-Navenec, Macarena Farcuh
Publikováno v:
Postharvest Biology and Technology. 159:111024
Melon (Cucumis melo L.) is a commercially important horticultural crop worldwide that exhibits extensive phenotypic and genetic variation. Texture is one of the key attributes defining melon fruit quality and overall consumer preference. The aim of t