Article ID Journal Published Year Pages File Type
10538868 Food Chemistry 2012 7 Pages PDF
Abstract
► Organic raspberries had higher antioxidant capacities than conventional raspberries. ► Antioxidant capacities in raspberries were enhanced by postharvest essential oil treatments. ► Perillaldehyde was the most effective compound tested for enhancing the antioxidant capacities.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries
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