Influence of storage temperature on the kinetics of the changes in anthocyanins, Vitami C., and antioxidant capacity in fresh-cut strawberries stored under high-oxigen atmospheres
Guardado en:
Publicado en: | Journal of food science |
---|---|
Autor principal: | Odriozola-Serrano, L. |
Otros Autores: | Soliva-Fortuny, R., Martín-Belloso, O. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 74, no. 2 (2009), p. C184-C191 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
Ejemplares similares
-
Effect of lonizing radiation on furan formation in fresh-cut fruits and vegetables
por: Fan, X. -
Fresh-cut selección, producción y poscosecha
por: Hanel, Karina -
Effects of mild heat treatment on microbial growth and product quality of packaged fresh-cut table grapes
por: Kou, L. -
Peroxidases of selected fruits and vegetables and the possible use of ascorbic acid as an antioxidant
por: PRESTAMO, G. - Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings