Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 3, 2010, Pages 1609-1614

  Rössle, Christian ^a   Wijngaard, Hilde H ^a   Gormley, Ronan T ^b   Butler, Francis ^b   Brunton, Nigel ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Apple; Chill storage; Fresh cut; Fruit salad; Phytochemicals; Polyphenols

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS;

APPLE; ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; SEASON; TEMPERATURE;

FLAVONOIDS; FOOD HANDLING; MALUS; PHENOLS; PLANT EXTRACTS; SEASONS; TEMPERATURE;

MALUS X DOMESTICA;

EID: 76449096358     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903621y     Document Type: Article

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