Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)
The biochemical changes that occur during the growth and ripening of fruit and vegetable tissues, especially for color and firmness, are the most important factors affecting the quality of fresh products. Cantaloupe (<i>Cucumis melo</i>, L.) is one of the main economically important frui...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Acceso en línea: | https://doaj.org/article/2cc083dff88c49b198bfe78cbf32a3be |
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