Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo ) Flower Stored under Controlled Atmospheres-Reference-Cited by-同舟云学术

Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo ) Flower Stored under Controlled Atmospheres

Published:2013-09-03 Issue:5 Volume:36 Page:302-308
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Aquino-Bolaños E.N.¹,Urrutia-Hernández T.A.¹,López Del Castillo-Lozano M.¹,Chavéz-Servia J.L.²,Verdalet-Guzmán I.¹

Affiliation:

1. Posgrado en Ciencias Alimentarias; Instituto de Ciencias Básicas; Universidad Veracruzana; Av. Dr. Rafael Sánchez Altamirano S/N, Industrial Animas Xalapa Veracruz 91192 Mexico

2. CIIDIR-Oaxaca; Instituto Politécnico Nacional; Santa Cruz Xoxocotlán Oaxaca Mexico

Funder

Programa de Mejoramiento del Profesorado

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12053/fullpdf

Reference34 articles.

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3. Use of free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Sci. Tech.,1995

4. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance;Bravo;Nutr. Rev.,1998

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