Changes in fruit quality parameters of four Ribes species during ripening

Food Chemistry

Volumn 173, Issue , 2014, Pages 363-374

  Mikulic Petkovsek, Maja ^a   Rescic, Jan ^a   Schmitzer, Valentina ^a   Stampar, Franci ^a   Slatnar, Ana ^a   Koron, Darinka ^b   Veberic, Robert ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

Author keywords

Antioxidant capacity; Black currant; Gooseberry; Jostaberry; Organic acids; Phenolic compounds; Red currant; Sugars; White currant

Indexed keywords

FRUIT JUICES; METABOLITES; ORGANIC ACIDS; PHENOLS; SUGARS;

ANTIOXIDANT CAPACITY; BLACK CURRANT; GOOSEBERRY; JOSTABERRY; PHENOLIC COMPOUNDS; RED CURRANT; WHITE CURRANT;

FRUITS;

ANTHOCYANIN; CARBOXYLIC ACID; COUMARIC ACID; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE; SUGAR; CARBOHYDRATE; PLANT EXTRACT;

ARTICLE; BLACK CURRANT; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; FOOD COMPOSITION; FOOD QUALITY; FRUIT; FRUIT COLOR; FRUIT JUICE; FRUIT RIPENING; GOOSEBERRY; HARVEST PERIOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; JOSTABERRY; NONHUMAN; PH; RED CURRANT; RIBES; WHITE CURRANT; CHEMISTRY; CLASSIFICATION; GROWTH, DEVELOPMENT AND AGING;

CARBOHYDRATES; FRUIT; PHENOLS; PLANT EXTRACTS; RIBES;

EID: 84908330623     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.011     Document Type: Article

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