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...
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| Autores principales: | , , , , , , |
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| Lenguaje: | English |
| Publicado: |
Sociedad de Biología de Chile
2011
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004 |
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