Effect of Canning and Freezing on the Nutritional Content of Apricots-Reference-Cited by-同舟云学术

Effect of Canning and Freezing on the Nutritional Content of Apricots

Published:2018-05-22 Issue:6 Volume:83 Page:1757-1761
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Adkison Erin Claire¹^ORCID,Biasi William B.¹,Bikoba Veronique¹,Holstege Dirk M.²,Mitcham Elizabeth J.¹

Affiliation:

1. Dept. of Plant Sciences; Univ. of California; One Shields Avenue Davis CA 95616 U.S.A

2. Analytical Lab.; Univ. of California; One Shields Avenue Davis CA 95616 U.S.A

Funder

California Department of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14157/fullpdf

Reference37 articles.

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3. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products;Ali;Journal of Food Science and Technology,2015

4. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chemistry,2008

5. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa);Altunkaya;Food Chemistry,2009

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4. Comparative Anatomical and Transcriptomics Reveal the Larger Cell Size as a Major Contributor to Larger Fruit Size in Apricot;International Journal of Molecular Sciences;2023-05-14

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