Quality of nectarine and peach nectars as affected by lye-peeling and storage

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1291-1298

  Lavelli, Vera ^a   Pompei, Carlo ^a   Casadei, Maria Aurelia ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b Conserve Italia Società Cooperativa Agricola ^*  (Italy)

Author keywords

Antioxidant activity; Ascorbic acid; Carotenoids; Colour; Phenolics; Prunus persica; Puree and nectar processing

Indexed keywords

EID: 63049085137     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.047     Document Type: Article

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