Influence of cultivar and ripening time on bioactive compounds and antioxidant properties in Cape gooseberry (Physalis peruviana L.)

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|95|7|1562-1569

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.7, 2015-05, pp. : 1562-1569

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 3, 2015-03 ,pp. : 377-388

John Wiley & Sons Inc

Access to resources Recommend Favorite

Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

By  

JOURNAL OF FOOD BIOCHEMISTRY (ELECTRONIC), Vol. 39, Iss. 5, 2015-10 ,pp. : 575-584

John Wiley & Sons Inc

Access to resources Recommend Favorite

Growth and ripening stage at harvest modulates postharvest quality and bioactive compounds with antioxidant activity

By Valero Daniel   Serrano María  

Stewart Postharvest Review, Vol. 9, Iss. 3, 2013-10 ,pp. : 1-8

Stewart Postharvest Solutions

Access to resources Recommend Favorite

Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 7, 2015-07 ,pp. : 1658-1665

John Wiley & Sons Inc

Access to resources Recommend Favorite