Antioxidant responses in minimally processed celery during refrigerated storage

Food Chemistry

Volumn 94, Issue 1, 2006, Pages 68-74

  Viña, Sonia Z ^a   Chaves, Alicia R ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Antioxidant activity; Ascorbic acid; Enzymatic browning; Fresh cut vegetables; Phenolics

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CHLOROGENIC ACID; PHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CELERY; FREEZING; HUMAN; SAMPLE; TEMPERATURE SENSITIVITY; TIME SERIES ANALYSIS;

APIUM GRAVEOLENS VAR. DULCE;

EID: 21544457769     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.051     Document Type: Article

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