Use of Aloe vera gel coating preserves the functional properties of table grapes

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 11, 2006, Pages 3882-3886

  Serrano, María ^a   Valverde, Juan Miguel ^a   Guillén, Fabián ^a   Castillo, Salvador ^a   Martínez Romero, Domingo ^a   Valero, Daniel ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Anthocyanins; Ascorbic acid; Edible coating; Phenolics; Total antioxidant activity

Indexed keywords

ALOE VERA; VITACEAE; VITIS SP.; VITIS VINIFERA;

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; PHENOL DERIVATIVE;

ALOE; ARTICLE; CHEMISTRY; FOOD PRESERVATION; FRUIT; GEL; GRAPE; METHODOLOGY;

ALOE; ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; FOOD PRESERVATION; FRUIT; GELS; PHENOLS; VITIS;

EID: 33745495684     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060168p     Document Type: Article

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