Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage.
Food Chem
; 270: 113-122, 2019 Jan 01.
Article
en En
| MEDLINE
| ID: mdl-30174024
Palabras clave
2, 2-diphenyl-1-picrylhydrazyl (PubChem CID: 74358); 2, 4, 6-tris (2-pyridyl)-s-triazine (PubChem CID: 77258); 2, 6 dichlorophenolindophenol (PubChem CID: 13726); Acetic acid (PubChem CID: 176); Ascorbic acid (PubChem CID: 54670067); Biosynthesis; Cavitation; Chloroform (PubChem CID: 6212); Dosage; Gallic acid (PubChem CID: 370); Hydrochloric acid (PubChem CID: 313); Hydrophilic; Iron (III) chloride (PubChem CID: 24380); Lipophilic; Membrane; Metaphosphoric acid (PubChem CID: 3084658); Methanol (PubChem CID: 887); Permeability; Phytochemicals; Sodium acetate trihydrate (PubChem CID: 23665404); Sodium carbonate (PubChem CID: 10340); Trolox (PubChem CID: 40634)
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Solanum lycopersicum
/
Almacenamiento de Alimentos
/
Irradiación de Alimentos
Idioma:
En
Revista:
Food Chem
Año:
2019
Tipo del documento:
Article
Pais de publicación:
Reino Unido