Phenotypic characterization of qualitative parameters and antioxidant contents in peach and nectarine fruit and changes after jam preparation-Reference-Cited by-同舟云学术

Phenotypic characterization of qualitative parameters and antioxidant contents in peach and nectarine fruit and changes after jam preparation

Published:2017-01-31 Issue:10 Volume:97 Page:3374-3383
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Drogoudi Pavlina¹,Gerasopoulos Dimitrios²,Kafkaletou Mina³,Tsantili Eleni³

Affiliation:

1. Department of Deciduous Fruit Trees, Institute of Plant Breeding and Genetic Resources; Hellenic Agricultural Organization ‘Demeter’; 38 R.R. Station Naoussa Greece

2. Laboratory of Food Engineering and Processing, Faculty of Agriculture; Aristotle University of Thessaloniki; Thessaloniki Greece

3. Laboratory of Pomology, Department of Crop Science; Agricultural University of Athens; 75 Iera Odos Athens Greece

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference38 articles.

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4. Evaluation of fruit quality, bioactive compounds and total antioxidant activity of flat peach cultivars;Di Vaio;J Sci Food Agric,2015

5. Antioxidant capacities, carotenoids and polyphenols evaluation of fresh and refrigerated peach and nectarine cultivars from Italy;Di Vaio;Eur Food Res Technol,2008

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