Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes

Abraham Wall-Medrano, Gustavo A. González-Aguilar, Guadalupe F. Loarca-Piña, José A. López-Díaz, Mónica A. Villegas-Ochoa, Orlando Tortoledo-Ortiz, Francisco J. Olivas-Aguirre, Arnulfo Ramos-Jiménez, Ramón Robles-Zepeda

Research output: Contribution to journalArticle

6 Scopus citations
Original languageAmerican English
Pages (from-to)396-401
Number of pages6
JournalPlant Foods for Human Nutrition
DOIs
StatePublished - 1 Dec 2016

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    Wall-Medrano, A., González-Aguilar, G. A., Loarca-Piña, G. F., López-Díaz, J. A., Villegas-Ochoa, M. A., Tortoledo-Ortiz, O., Olivas-Aguirre, F. J., Ramos-Jiménez, A., & Robles-Zepeda, R. (2016). Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes. Plant Foods for Human Nutrition, 396-401. https://doi.org/10.1007/s11130-016-0575-0