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Book
Food Science and Technology, ISSN 1678-457X, 01/2018, Volume 38, Issue 1, pp. 26 - 32
Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the loss of firmness in the pulp and information on the activity of... 
β-D-glucosidase | Pectin | Esterase | Phenolic compounds | Psidium guajava | POSTHARVEST | TEXTURE | PECTIN-DEGRADING ENZYMES | QUALITY | beta-D-glucosidase | FOOD SCIENCE & TECHNOLOGY | pectin | phenolic compounds | BETA-GALACTOSIDASE | esterase | KUMAGAI
Journal Article
Food Science and Technology, ISSN 1678-457X, 12/2017, Volume 38, Issue 1, pp. 26 - 32
Abstract Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the loss of firmness in the pulp and information on the activity... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Brazilian Journal of Food Technology, ISSN 1981-6723, 2018, Volume 21
Abstract Guava is a highly perishable fruit due to its rapid metabolism during maturation, suffering a loss of firmness a few days after harvesting, which... 
Pectin | Storage | Films | Psidium guajava L | Hydrolytic enzymes | Conservation | Pectinas | Armazenamento | Enzimas hidrolíticas | Conservação | Filmes
Journal Article
Brazilian Journal of Food Technology, ISSN 1981-6723, 2018, Volume 21
Abstract Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss... 
Firmness | Storage | Hydrolytic enzymes | Room temperature | Firmeza | Armazenamento | Enzimas hidrolíticas | Temperatura ambiente
Journal Article
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