Articles
Effect of strawberry fruit phytochemical composition on color stability of thermal processed puree after long-term storage under ambient and refrigeration conditions
Article number
1117_34
Pages
213 – 220
Language
English
Abstract
Authors
J. Diamanti, F. Balducci, L. Di Vittori, F. Capocasa, B. Mezzetti, C. Berdini, A. Bacchi, L. Mazzoni, F. Giampieri
Keywords
strawberry, breeding, puree, color, polyphenols
Online Articles (61)
