Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties

Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Hegedüs,Attila, Pfeiffer,Péter, Papp,Nóra, Abrankó,László, Blázovics,Anna, Pedryc,Andrzej, Stefanovits-Bányai,Éva
Lenguaje:English
Publicado: Sociedad de Biología de Chile 2011
Materias:
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!