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Effect of UV-C irradiation and low temperature storage on bioactive compounds, antioxidant enzymes and radical scavenging activity of papaya fruit
Mature green ‘Maradol’ papaya fruits were exposed to ultraviolet (UV)-C irradiation (1.48 kJ·m(−2)) and stored at 5 or 14 °C. Changes in total phenols, total flavonoids, enzymatic activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), as well as the scavenging activity agains...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252425/ https://ncbi.nlm.nih.gov/pubmed/25477649 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0942-x |
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