Assessment of the antioxidant properties during storage of a dessert made from grape, cherry, and berries

Journal of Food Science

Volumn 68, Issue 4, 2003, Pages 1525-1530

  Garcia Alonso F J ^a   Periago, M J ^a   Vidal Guevara, M L ^b   Cantos, E ^c   Ros, G ^a   Ferreres, F ^c   Abellan P ^b  

^a UNIVERSITY OF MURCIA   (Spain)

^b Hero Espana SA   (Spain)

^c RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Antioxidant properties; Berries; Grape; Phenolic compounds; Vitamin C

Indexed keywords

RUBUS; RUBUS GLAUCUS; VITIS SP.;

EID: 0038528225     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb09678.x     Document Type: Article

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