Effect of genotype and storage time on stability of colour, phenolic compounds and ascorbic acid in red raspberry (Rubus idaeusL.) jams
Author:
Publisher
Informa UK Limited
Subject
Soil Science,Agronomy and Crop Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09064710.2014.922211
Reference25 articles.
1. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening
2. Phenolic Composition and Antioxidant Activities in Flesh and Achenes of Strawberries (Fragaria ananassa)
3. Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage
4. Influence of Jam Processing on the Radical Scavenging Activity and Phenolic Content in Berries
5. Bioactive Compounds and Antioxidant Capacity of Strawberry Jams
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