Variation in the Bioactive Compound Content at Three Ripening Stages of Strawberry Fruit-Reference-Cited by-同舟云学术

Variation in the Bioactive Compound Content at Three Ripening Stages of Strawberry Fruit

Published:2014-07-17 Issue:7 Volume:19 Page:10370-10385
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Voća Sandra,Žlabur Jana,Dobričević Nadica,Jakobek Lidija,Šeruga Marijan,Galić Ante,Pliestić Stjepan

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/19/7/10370/pdf

Reference32 articles.

1. A Comparison of Fruit Chemical Characteristics of Two Wild Grown Rubus Species from Different Locations of Croatia

2. High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

3. Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva)

4. The change of fruit quality parameters in day-neutral strawberries cv. Diamante grown out of season

5. Changes in antioxidative components in fruit of five strawberry cultivars during three harvest times;Voća;Ital. J. Food Sci.,2010

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