Study of different nectarine cultivars and their suitability for fresh-cut processing

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 114-120

  Nogales Delgado, Sergio ^a   Fuentes Pérez, María del Carmen ^a   Ayuso Yuste, Concepción ^b   Bohoyo Gil, Diego ^a  

^a Instituto Tecnologico Agroalimentario   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Browning; Minimal processing; Phenols; Polyphenol oxidase; Principal component analysis

Indexed keywords

BROWNING; CONSERVATION TREATMENT; FUNCTIONAL COMPOUNDS; MINIMAL PROCESSING; MINIMALLY PROCESSED; POLYPHENOL OXIDASE; PRUNUS PERSICA; QUALITY PARAMETERS;

MODIFIED ATMOSPHERE PACKAGING; PHENOLS;

PRINCIPAL COMPONENT ANALYSIS;

PRUNUS PERSICA; PRUNUS PERSICA NUCIPERSICA;

EID: 84890433718     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12282     Document Type: Article

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