Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit
Author:
Affiliation:
1. Department of Plant Foods Science and Technology, Instituto del Frío, CSIC, Cuidad Universitaria s/n, 28040 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0001684
Reference24 articles.
1. Differentiation of raspberry varieties according to anthocyanin composition
2. Use of a free radical method to evaluate antioxidant activity
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