Modulation of Antioxidant Compounds in Organic vs Conventional Fruit (Peach, Prunus persica L., and Pear, Pyrus communis L.)-Reference-Cited by-同舟云学术

Modulation of Antioxidant Compounds in Organic vs Conventional Fruit (Peach, Prunus persica L., and Pear, Pyrus communis L.)

Published:2002-08-15 Issue:19 Volume:50 Page:5458-5462
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carbonaro Marina¹,Mattera Maria¹,Nicoli Stefano¹,Bergamo Paolo¹,Cappelloni Marsilio¹

Affiliation:

1. Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Roma, Italy, and Consiglio Nazionale delle Ricerche (C.N.R.)-I.A.B.B.A.M, Via Argine 1085, 80147 Napoli, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0202584

Reference30 articles.

1. Influence of Cultivar, Maturity Stage, and Storage Conditions on Phenolic Composition and Enzymic Browning of Pear Fruits

2. Measurement of Malondialdehyde Levels in Food by High-Performance Liquid Chromatography with Fluorometric Detection

3. On the occurrence of α-tocopherolquinone in rat tissue

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