CHANGES IN COLOR AND BIOACTIVE COMPONENTS DURING MATURATION OF CACTUS PEAR FRUITS FROM CURIMATAÚ MICRO REGION, PARAIBA STATE, BRAZIL

Autor:	M. F. Lopes, L. B. V. Torres, D. M. B. Primo, F. A. P. Campos, S. de Melo Silva, J. X. Almeida Neto, Synara Silva, Lídia Parsekian Martins, José C. B. Dubeux, O. P. R. Silva, Maria das Graças dos Santos Andrade
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Horticulture PEAR chemistry Polyphenol Plant composition Botany Cactus Biology Ascorbic acid Chemical composition Carotenoid
Zdroj:	Acta Horticulturae. :137-142
ISSN:	2406-6168 0567-7572
DOI:	10.17660/actahortic.2009.811.15
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f27a324b9fbf2511518de58d00a957a2 https://doi.org/10.17660/actahortic.2009.811.15 Zobrazit plný text záznamu