Evaluation of the antioxidant activity and ascorbic acid content during the room temperature storage of apple subjected to a combined preservation technology.

Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen)

Volumn 66, Issue 3 b, 2001, Pages 605-608

  Nazzaro, F ^a   Maurelli, L ^a   Tedesco, I ^a   De Giulio, B ^a   Nappo, A ^a   Barone, C M ^a   De Rosa, M ^a  

^a CNR   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID;

APPLE; ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; FOOD PRESERVATION; HEALTH FOOD; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; ASCORBIC ACID; FOOD PRESERVATION; FOOD TECHNOLOGY; HEALTH FOOD; MALUS; OXIDATION-REDUCTION;

EID: 21444444119     PISSN: 13737503     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)