Cambios inducidos por el etileno en la composición química del mucílago de café
Título alternativo
Ethylene-induced changes in the chemical composition of coffee mucilage [Coffea canephora]
Resumen
Exogenous application of ethylene (360 ppm) to the developiag fruits of Robusta coffee brought about significant compositional changes in the mesocarp. The trends obtained with proteins, carbohydrates, pectins and polyphenols have been discussed with reference to fruit ripening and its bearing en the utilization of waste products of coffee.
Palabras clave
Representación
Sede Central
Editor
Instituto Interamericano de Cooperación para la Agricultura (IICA)
Es parte de
Turrialba; Vol. 28, no. 2
Status
openAccess
URI (Enlace permanente para citar o compartir este ítem)
https://repositorio.catie.ac.cr/handle/11554/12391Colecciones
- Turrialba [532]