Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition

Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition

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Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 21(2015), 1 vom: 03. Jan., Seite 14-23
1. Verfasser: Martínez-Hernández, Ginés Benito (VerfasserIn)
Weitere Verfasser: Gómez, Perla A, Artés, Francisco, Artés-Hernández, Francisco
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2015
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Brassica oleracea Italica group × Alboglabra group antioxidant capacity minerals phenolics proteins Antioxidants Dietary Fiber Phenols
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