Differences in antioxidant levels of fresh, frozen and freeze-dried strawberries and strawberry jam

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 8, 2010, Pages 759-769

  Marques, Kelly K ^a   Renfroe, Michael H ^b   B Brevard, Patricia Bowling ^b   Lee, Robert E ^b   Gloeckner, Janet W ^b  

^a Montgomery County Health Dept   (United States)

^b JAMES MADISON UNIVERSITY   (United States)

Author keywords

ABTS radical scavenging assay; Antioxidant activity; Strawberry

Indexed keywords

ANTIOXIDANT;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FREEZE DRYING; FREEZING; FRUIT; METHODOLOGY; STRAWBERRY;

ANALYSIS OF VARIANCE; ANTIOXIDANTS; FOOD HANDLING; FRAGARIA; FREEZE DRYING; FREEZING; FRUIT;

FRAGARIA X ANANASSA;

EID: 77955957623     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637481003796306     Document Type: Article

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