Do optimally ripe blackberries contain the highest levels of metabolites?

Mikulic-Petkovsek, Maja; Koron, Darinka; Zorenc, Zala; Veberic, Robert

Mikulic-Petkovsek, Maja; Koron, Darinka; Zorenc, Zala; Veberic, Robert.

Afiliação

Mikulic-Petkovsek M; Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: maja.mikulic-petkovsek@bf.uni-lj.si.
Koron D; Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia.
Zorenc Z; Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Veberic R; Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.

Food Chem ; 215: 41-9, 2017 Jan 15.

Article em En | MEDLINE | ID: mdl-27542448

Assuntos

Antioxidantes/química; Frutas/química; Fenóis/análise; Rubus/química

Palavras-chave

Acids; Antioxidant activity; Blackberry fruits; Color parameters; Fruit quality; Maturity stages; Phenolic compounds; Sugars

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Rubus / Frutas / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2017 Tipo de documento: Article País de publicação: Reino Unido

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