| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538637 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠First report on modulation of bioactive compounds by industrial degreening treatment. ⺠Ethylene treatment significantly improved peel colour and overall quality. ⺠Degreened fruits had higher nomilin. ⺠Narirutin, naringin, poncirin, DNAG and bergamottin were low in degreened fruits. ⺠No effect of degreening on taste, vitamins, certain bioactive compounds and radical scavenging activity.
Related Topics
Physical Sciences and Engineering
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Authors
Priyanka Chaudhary, G.K. Jayaprakasha, Ron Porat, Bhimanagouda S. Patil,