Ozone treatment promotes physicochemical properties and antioxidant capacity of fresh-cut red pitaya based on phenolic metabolism.

Li, Chen; Wang, Shan; Wang, Jiayi; Wu, Zhaohui; Xu, Yaping; Wu, Zhaoxia

Li, Chen; Wang, Shan; Wang, Jiayi; Wu, Zhaohui; Xu, Yaping; Wu, Zhaoxia.

Afiliación

Li C; College of Food Science, Shenyang Agricultural University, Shenyang, China.
Wang S; College of Light Industry, Liaoning University, Shenyang, China.
Wang J; College of Life Science & Technology, Xinjiang University, Xinjiang, China.
Wu Z; Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China.
Xu Y; Chaoyang Engineering Technical School, Chaoyang, China.
Wu Z; College of Food Science, Shenyang Agricultural University, Shenyang, China.

Front Nutr ; 9: 1016607, 2022.

Article en En | MEDLINE | ID: mdl-36276831

Palabras clave

antioxidant activity; fresh-cut pitaya; ozone treatment; phenolic metabolism; quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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