Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties

Food Chemistry

Volumn 96, Issue 2, 2006, Pages 273-280

  Cevallos Casals, Bolívar A ^a   Byrne, David ^a   Okie, William R ^b   Cisneros Zevallos, Luis ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Anthocyanins; Antimicrobial activity; Antioxidant activity; Color stability; Peach; Phenolics; Plum

Indexed keywords

ANTHOCYANIN; COLORING AGENT; PHENOL;

ANTIBACTERIAL ACTIVITY; ARTICLE; BREEDING; CROP; ESCHERICHIA COLI; FRUIT; GENOTYPE; MARKET; PEACH; PHENOTYPE; PLUM; SALMONELLA; SEROTYPE; TEMPERATURE; TIME;

ESCHERICHIA COLI; ESCHERICHIA COLI O157-H7; PRUNUS DOMESTICA; PRUNUS PERSICA; PRUNUS SALICINA; SALMONELLA; SALMONELLA ENTERITIDIS; VITIS SP.;

EID: 27644448557     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.02.032     Document Type: Article

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