Possible influences of water loss and polyphenol oxidase activity on anthocianin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1 ºC

Possible influences of water loss and polyphenol oxidase activity on anthocianin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1 ºC

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Nunes, M. Cecilia N., Brecht, Jeffrey K., Morais, Alcina M. M. B., Sargent, Steve A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 1 (2005), p. S79-S84
Materias:	Fresa Frutas frescas Almacenamiento Almacenamiento en frigoríficos Compuestos fenólicos Agua Evaporación Pérdida de peso Flavonoides Decoloración Frutilla Pérdida de agua
Publicación relacionada:	Contenido en: Journal of food science

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