Chemical Constituents and Antioxidant Activity of Sweet Cherry at Different Ripening Stages
Author:
Affiliation:
1. Department of Applied Biology and Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0479160
Reference36 articles.
1. Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.)
2. Influence of storage delay on quality of ‘Van’ sweet cherry
3. Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage
4. Consumer acceptance of ‘Brooks’ and ‘Bing’ cherries is mainly dependent on fruit SSC and visual skin color
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