Accumulation of antioxidants in apricot fruit through ripening: Characterization of a genotype with enhanced functional properties

Biological Research

Volumn 44, Issue 4, 2011, Pages 339-344

  Hegedüs, Attila ^a   Pfeiffer, Péter ^a   Papp, Nóra ^a,b   Abrankó, László ^a   Blázovics, Anna ^c   Pedryc, Andrzej ^a   Stefanovits Bányai, Éva ^a  

^a Institute of Entrepreneurship and Innovation   (Hungary)

^b UNIVERSITY OF DEBRECEN   (Hungary)

^c SEMMELWEIS UNIVERSITY OF MEDICINE   (Hungary)

Author keywords

Antioxidant capacity; Apricot; Color; Ripening; Total polyphenolic content; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; PHENOL DERIVATIVE; SCAVENGER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRUIT; GENETICS; GENOTYPE; LUMINESCENCE; PIGMENTATION; PRUNUS;

ANTIOXIDANTS; ASCORBIC ACID; FREE RADICAL SCAVENGERS; FRUIT; GENOTYPE; LUMINESCENCE; PHENOLS; PIGMENTATION; PRUNUS;

PRUNUS ARMENIACA;

EID: 84857286896     PISSN: 07169760     EISSN: 07176287     Source Type: Journal    
DOI: 10.4067/S0716-97602011000400004     Document Type: Article

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