Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables

Author： Alarcón-Flores María Isabel   Romero-González Roberto   Martínez Vidal José Luis   Garrido Frenich Antonia  

Publisher： MDPI

E-ISSN： 2076-3921|4|2|345-358

ISSN： 2076-3921

Source： Antioxidants, Vol.4, Iss.2, 2015-05, pp. : 345-358

Access to resources Favorite

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

Determination of Phytoestrogen Content in Fresh-Cut Legume Forage

By Hloucalová Pavlína   Skládanka Jiří   Horký Pavel   Klejdus Bořivoj   Pelikán Jan   Knotová Daniela  

Animals, Vol. 6, Iss. 7, 2016-07 ,pp. : 43-43

MDPI

Access to resources Recommend Favorite

Production of Konjac Glucomannan Antimicrobial Film for Extending Shelf Life of Fresh-Cut Vegetables

By Saeheng Panya   Eamsakulrat Panuwat   Mekkerdchoo Orachorn   Borompichaichartkul Chaleeda  

Horticulturae, Vol. 3, Iss. 1, 2016-12 ,pp. : 17-17

MDPI

Access to resources Recommend Favorite

Isolation of lactic acid bacteria from pao cai, a Chinese traditional fermented vegetable, with inhibitory activity against Salmonella associated with fresh‐cut apple, using a modelling study

By  

JOURNAL OF APPLIED MICROBIOLOGY, Vol. 118, Iss. 4, 2015-04 ,pp. : 998-1006

John Wiley & Sons Inc

Access to resources Recommend Favorite

Emerging Perspectives on the Natural Microbiome of Fresh Produce Vegetables

By Jackson Colin R.   Stone Bram W. G.   Tyler Heather L.  

Agriculture, Vol. 5, Iss. 2, 2015-04 ,pp. : 170-187

MDPI

Access to resources Recommend Favorite

Optimization of low‐temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh‐cut spinach

By  

JOURNAL OF APPLIED MICROBIOLOGY, Vol. 119, Iss. 1, 2015-07 ,pp. : 139-148

John Wiley & Sons Inc

Access to resources Recommend Favorite