Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries
- Author
- PENG JIN1 2 ; WANG, Shiow Y3 ; WANG, Chien Y1 ; YONGHUA ZHENG2
[1] Food Quality Laboratory, USDA-ARS, Beltsville, MD 20705, United States
[2] College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
[3] Genetic Improvement of Fruits and Vegetables Laboratory, USDA-ARS, Beltsville, MD 20705, United States - Source
Food chemistry. 2010, Vol 124, Num 1, pp 262-270, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant capacity Antioxidant enzyme Cultural system Storage temperature Strawberry
- Keyword (fr)
- Antioxydant Conservation aliment Entreposage Enzyme Fraise (fruit) Phénols Température Fruit
- Keyword (en)
- Antioxidant Food preservation Warehousing Enzyme Strawberry Phenols Temperature Fruit
- Keyword (es)
- Antioxidante Conservación alimento Almacenamiento Enzima Fresa (fruta) Fenoles Temperatura Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23247479
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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