Listar por tema "ripening"
Mostrando ítems 1-2 de 2
-
Distribution and stability of aflatoxin M-1 during processing, ripening and storage of Telemes cheese
(2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M-1 at the levels of 0.050 and 0.100 mug/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
The impact of sodium nitroprusside and ozone in kiwifruit ripening physiology: A combined gene and protein expression profiling approach
(2015)Background and Aims Despite their importance in many aspects of plant physiology, information about the function of oxidative and, particularly, of nitrosative signalling in fruit biology is limited. This study examined ...