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1 Ergebnisse
1
Antioxidant capacity and total phenolic content of hydrothe..:
Daiuto, E.R.
;
Fumes, J.G.F.
;
Vieites, R.L.
..
Advances in Horticultural Science. 25 (2011) 2 - p. 75-80 , 2011
Link:
https://www.jstor.org/stable/42882819
RT Journal T1
Antioxidant capacity and total phenolic content of hydrothermally-treated 'Fuerte' avocado
UL https://suche.suub.uni-bremen.de/peid=jstor-42882819&Exemplar=1&LAN=DE A1 Daiuto, E.R. A1 Fumes, J.G.F. A1 Vieites, R.L. A1 Cabia, N.C. A1 Castro, R.S.D. PB Department of Plant, Soil and Environmental Science, University of Florence YR 2011 SN 0394-6169 SN 1592-1573 K1 Physical sciences K1 Physics K1 Microphysics K1 Molecular physics K1 Molecules K1 Antioxidants K1 Chemistry K1 Chemical compounds K1 Functional groups K1 Hydroxyls K1 Alcohols K1 Phenols K1 Polyphenols K1 Applied sciences K1 Materials science K1 Materials processing K1 Heat treatment K1 Chemicals K1 Free radicals K1 Biological sciences K1 Biology K1 Developmental biology K1 Growth and development K1 Biological development K1 Plant development K1 Plant reproduction K1 Fruits K1 Food science K1 Foodstuffs K1 Food K1 Vegetables K1 Hot water treatment K1 Fruiting K1 Ripening K1 Economics K1 Economic disciplines K1 Agricultural economics JF Advances in Horticultural Science VO 25 IS 2 SP 75 OP 80 LK http://dx.doi.org/https://www.jstor.org/stable/42882819 DO https://www.jstor.org/stable/42882819 SF ELIB - SuUB Bremen
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