Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration
Fruit are very perishable and are often preserved as heat-processed foods. Clingstone peach [Prunus persica (L.) Batsch ‘Catherine’] fruit were heat-treated at 90 C for 5 min and stored under aseptic conditions at room temperature (ca. 22 C) for 90 days. Significant reductions in total carotenoids w...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
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2013
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| Online Access: | http://hdl.handle.net/10400.14/10007 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/10007 |