Changes in physiological and some nutritional, nutraceuticals, chemical-physical, microbiological and sensory quality of minimally processed cactus pears cvs ‘Bianca’, ‘Gialla’ and ‘Rossa’ stored under passive modified atmosphere
Author:
Affiliation:
1. Institute of Sciences of Food Production; National Research Council; Regione Baldinca, Li Punti, Sassari Italy
2. Department of Agriculture, Food and Environment; University of Catania; Catania Italy
Funder
National Research Council of Italy
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference47 articles.
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4. Chemical and rheological characteristics of orange-yellow cactus pear pulp from Egypt;El-Samahy;J Prof Assoc Cactus Dev,2006
5. Antioxidative effects of cactus pear [Opuntia ficus-indica (L) Mill.] fruits from Sicily and bioavailability of betalain components in healthy humans;Livrea;Acta Hortic,2009
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