γ-Radiation Influences Browning, Antioxidant Activity, and Malondialdehyde Level of Apple Juice-Reference-Cited by-同舟云学术

γ-Radiation Influences Browning, Antioxidant Activity, and Malondialdehyde Level of Apple Juice

Published:2002-01-11 Issue:4 Volume:50 Page:710-715
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fan Xuetong¹,Thayer Donald W.¹

Affiliation:

1. Food Safety Research Laboratory, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0107048

Reference37 articles.

1. Coliforms, Escherichia coli and Salmonella Serovars Associated with a Citrus-Processing Facility Implicated in a Salmonellosis Outbreak†

2. FLAVOR AND CHEMICAL COMPARISON OF PASTEURIZED AND FRESH VALENCIA ORANGE JUICES

3. Radiation preservation of fruit juices in combination with freeze-concentration

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