| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7596619 | Food Chemistry | 2014 | 10 Pages |
Abstract
Based on these results UV-B irradiation can be considered a promising technique to increase the health-promoting potential of peach fruits and indirectly to ameliorate the aesthetic value due to the higher anthocyanin content.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Claudia Scattino, Antonella Castagna, Susanne Neugart, Helen M. Chan, Monika Schreiner, Carlos H. Crisosto, Pietro Tonutti, Annamaria Ranieri,