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Influence of the composition of unripe genipap (Genipa americana L.) fruit on the formation of blue pigment
The physical and chemical characteristics of unripe genipap fruits and the proximate and amino acid compositions of the endocarp and mesocarp of the unripe fruits were determined, placing special emphasis on the possible role of the protein-amino acid fraction on the formation of the typical blue pi...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4445333/ https://ncbi.nlm.nih.gov/pubmed/26028777 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1651-9 |
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