Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries
نویسندگان
چکیده
Article history: Received 17 September 2009 Received in revised form 22 April 2010 Accepted 8 June 2010
منابع مشابه
Effect of five year storage on total phenolic content and antioxidant capacity of almond (Amygdalus communisL.) hull and shell from different genotypes
Objectives: Almond (Prunus amygdalus) hull and shell are agricultural by-products that are a source of phenolic compounds.The processing of almond produce shell and hull, accounts for more than 50% by dry weight of the almond fruits. Recently, more studies have focused on the influence of storage conditions and postharvest handling on the nutritional quality of fruits, especially the antioxidan...
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