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Sigmoidal kinetics of anthocyanin accumulation during fruit ripening : a comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits
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Document type | Article de périodique (Journal article) – Article de recherche |
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Access type | Accès libre |
Publication date | 2011 |
Language | Anglais |
Journal information | "Journal of Food Composition and Analysis" - Vol. 24, no. 6, p. 796-800 (septembre 2011) |
Peer reviewed | yes |
Publisher | Academic Press ((United States) San Diego) |
issn | 0889-1575 |
e-issn | 1096-0481 |
Publication status | Publié |
Affiliations |
UCL
- SST/ISV - Institut des sciences de la vie UCL - SST/LIBST - Louvain Institute of Biomolecular Science and Technology |
Keywords | Euterpe oleracea ; Açai ; Anthocyanins ; Ripening ; Maturity class ; Kinetics ; Pigments in food ; Food analysis ; Food composition |
Links |
Bibliographic reference | Rogez, H. ; Larondelle, Yvan ; Akwie, S.N.T. ; Pompeu, D.R.. Sigmoidal kinetics of anthocyanin accumulation during fruit ripening : a comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits. In: Journal of Food Composition and Analysis, Vol. 24, no. 6, p. 796-800 (septembre 2011) |
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Permanent URL | http://hdl.handle.net/2078.1/84432 |