Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures

Journal of the Science of Food and Agriculture

Volumn 88, Issue 15, 2008, Pages 2606-2614

  Odriozola Serrano, Isabel ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant capacity; Antioxidant properties; Fresh cut tomato; Health related compounds; Minimal processing; Shelf life

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 57149106758     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3368     Document Type: Article

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