Natural preservatives for superficial scald reduction and enhancement of protective phenolic-linked antioxidant responses in apple during post-harvest storage-Reference-Cited by-同舟云学术

Natural preservatives for superficial scald reduction and enhancement of protective phenolic-linked antioxidant responses in apple during post-harvest storage

Published:2018-03-10 Issue:5 Volume:55 Page:1767-1780
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sarkar Dipayan,Ankolekar Chandrakant,Greene Duane,Shetty Kalidas^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3090-5/fulltext.html

Reference36 articles.

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3. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254. https://doi.org/10.1016/0003-2697(76)90527-3

4. Bregman AA (1987) Laboratory investigations in cell biology. Wiley, New York, pp 131–137

5. Chun S-S, Vattem DA, Lin Y-T, Shetty K (2005) Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process Biochem 40:809–816. https://doi.org/10.1016/j.procbio.2004.02.018

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