Different peach cultivars and their suitability for minimal processing

Czech Journal of Food Sciences

Volumn 32, Issue 5, 2014, Pages 413-421

  Fuentes Pérez, Maria Del Carmen ^a   Nogales Delgado, Sergio ^a   Ayuso, Maria Concepción ^b   Bohoyo Gil, Diego ^a  

^a Agrifood Technological Institute Junta de Extremadura   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Enzymatic browning; Fresh cut fruit; Phenolic content; Polyphenol oxidase; Visual quality

Indexed keywords

FRUITS; MODIFIED ATMOSPHERE PACKAGING; RUBY; SILICON COMPOUNDS;

ENZYMATIC BROWNING; FRESH-CUT FRUITS; PHENOLIC CONTENT; POLYPHENOL OXIDASE; VISUAL QUALITIES;

PRINCIPAL COMPONENT ANALYSIS;

PRUNUS PERSICA;

EID: 84907483466     PISSN: 12121800     EISSN: 18059317     Source Type: Journal    
DOI: 10.17221/320/2013-cjfs     Document Type: Article

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