Effects of temperature and packaging atmosphere on total antioxidants and colour of walnut (Juglans regia L.) kernels during storage

Scientia Horticulturae

Volumn 131, Issue 1, 2011, Pages 49-57

  Christopoulos, M V ^a   Tsantili, E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Antioxidant capacity; Colour; Phenolics; Storage; Walnut browning; Walnut kernels

Indexed keywords

ANTIOXIDANT; BIOASSAY; CARBON DIOXIDE; COLOR; CORRELATION; CULTIVAR; ETHYLENE; LOW TEMPERATURE; NITROGEN; OXYGEN; PHENOLIC COMPOUND; PRINCIPAL COMPONENT ANALYSIS; SHRUB; TEMPERATURE EFFECT;

JUGLANS; JUGLANS REGIA;

EID: 80755186514     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2011.09.026     Document Type: Article

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