| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6400972 | LWT - Food Science and Technology | 2016 | 32 Pages |
Abstract
Peach should be stored for periods no longer than 230Â d, since pasteurization after that, induced a higher decrease in neochlorogenic, chlorogenic acids and quercetin-3-rutinoside content.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Ana Oliveira, Elisabete M.C. Alexandre, Marta Coelho, Rui M. Barros, Domingos P.F. Almeida, Manuela Pintado,