Effect of high hydrostatic pressure on antioxidant content of ‘Ataulfo’ mango during postharvest maturation
The objective of this study was to evaluate the effect of pressurization on the concentration of some antioxidant compounds and the antiradical efficiency during the ripening process of ‘Ataulfo’ mango. The fruits at physiological maturity stage were pressurized at 15, 30, or 60 MPa for 10 or 20 min...
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| 發表在: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| 主題: | |
| 在線閱讀: | https://www.redalyc.org/articulo.oa?id=395940117027 |
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