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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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