Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures-Reference-Cited by-同舟云学术

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Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures

Published:2018-03 Issue: Volume:89 Page:535-541
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kim Ah-Na^ORCID,Kim Hyun-Jin,Chun Jiyeon,Heo Ho Jin^ORCID,Kerr William L.,Choi Sung-Gil^ORCID

Funder

Development Program for Forest Science and Technology of Korea Forest Service, Republic of Korea

2016 High Value-added Food Technology Development Program, Ministry for Food, Agriculture, Forestry and Fisheries

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Thermal degradation kinetics of carotenoids and visual color of papaya puree;Ahmed;Journal of Food Science,2002

2. Antioxidant determination by the use of a stable free radical;Blois;Nature,1958

3. Effect of thermal processing on the flavonols rutin and quercetin;Buchner;Rapid Communications in Mass Spectrometry,2006

4. Degradation of vitamin C in citrus juice concentrates during storage;Burdurlu;Journal of Food Engineering,2006

5. Kiwifruit;Cheah,1997

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