Effect of allyl isothiocyanate on antioxidants and fruit decay of blueberries

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 199-204

  Wang, Shiow Y ^a   Chen, Chi Tsun ^a   Yin, Jun Jie ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

Allyl isothiocyanate; Anthocyanin; Antioxidant activity; ESR; Rubus idaeus subsp.; Total phenol

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALLYL ISOTHIOCYANATE; ANTHOCYANIN; HYDROGEN PEROXIDE; HYDROXYL RADICAL; OXYGEN RADICAL; PHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; BLUEBERRY; CELL GROWTH; CELL PROLIFERATION; CONTROLLED STUDY; ELECTRON SPIN RESONANCE; FOOD SPOILAGE; FRUIT; FRUIT STORAGE; NONHUMAN;

RUBUS IDAEUS; VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 71549120680     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.007     Document Type: Article

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