Impact of minimal processing on orange bioactive compounds during refrigerated storage

Author:

Plaza Lucía,Crespo Inés,de Pascual-Teresa Sonia,de Ancos Begoña,Sánchez-Moreno Concepción,Muñoz Marina,Cano M. Pilar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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2. Minimal processing for healthy traditional foods;Allende;Trends in Food Science & Technology,2006

3. Phenylalanine ammonia-lyase, peroxidase, pyruvic acid and total phenolics variations in onion bulbs during long-term storage;Benkeblia;Lebensmittel-Wissenschaft und-Technologie,2000

4. Carmona, L., Zacarías, L., & Rodrigo, M. J. (2007). Efecto de la temperatura de conservación en la síntesis y acumulación de carotenoides en frutos cítricos. Acta V Congreso Iberoamericano de Postcosecha y Agroexportación (pp. 453–461).

5. Fruit and vegetable consumption and risk of coronary heart disease: A meta-analysis of cohort studies;Dauchet;The Journal of Nutrition,2006

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