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Preharvest Treatment with Oxalic Acid Improves Postharvest Storage of Lemon Fruit by Stimulation of the Antioxidant System and Phenolic Content.
Serna-Escolano, Vicente; Giménez, María José; Castillo, Salvador; Valverde, Juan Miguel; Martínez-Romero, Domingo; Guillén, Fabián; Serrano, María; Valero, Daniel; Zapata, Pedro Javier.
Afiliação
  • Serna-Escolano V; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
  • Giménez MJ; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
  • Castillo S; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
  • Valverde JM; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
  • Martínez-Romero D; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
  • Guillén F; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
  • Serrano M; Department of Applied Biology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
  • Valero D; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
  • Zapata PJ; Department of Food Technology, EPSO, University Miguel Hernández, 03312 Alicante, Spain.
Antioxidants (Basel) ; 10(6)2021 Jun 15.
Article em En | MEDLINE | ID: mdl-34203940
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article