<b>Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening
The objective of this study was to evaluate the changes in the activity of pectinases (pectinesterase and polygalacturonase), dietary fiber content (alcohol-insoluble solids, pectin, and total fiber), and physicochemical indices related to the flavor (pH, titratable acidity, soluble solids, Brix/aci...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Eduem (Editora da Universidade Estadual de Maringá)
2015-05-01
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| Series: | Acta Scientiarum: Agronomy |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciAgron/article/view/19683 |