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Protein analysis of moro blood orange pulp during storage at low temperatures.
Carmona L, Alquézar B, Tárraga S, Peña L. Carmona L, et al. Food Chem. 2019 Mar 30;277:75-83. doi: 10.1016/j.foodchem.2018.10.108. Epub 2018 Oct 23. Food Chem. 2019. PMID: 30502212 Free article.
A protein analysis in the pulp of Moro blood oranges (Citrus sinensis L. Osbeck) at the onset and after 30 days of storage at either 4 or 9 C was performed. All differential proteins belonged to different functional classes (sugar, amino acid and secondary metabolism, defe …
A protein analysis in the pulp of Moro blood oranges (Citrus sinensis L. Osbeck) at the onset and after 30 days of storage at either …
Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures.
Carmona L, Alquézar B, Marques VV, Peña L. Carmona L, et al. Food Chem. 2017 Dec 15;237:7-14. doi: 10.1016/j.foodchem.2017.05.076. Epub 2017 May 17. Food Chem. 2017. PMID: 28764055 Free article.
We have investigated the activation of anthocyanin biosynthesis and accumulation in the pulp of Moro blood and Pera blond oranges (Citrus sinensis L. Osbeck) stored at either 4 or 9C after harvesting. ...
We have investigated the activation of anthocyanin biosynthesis and accumulation in the pulp of Moro blood and Pera blond oranges (Ci …