Review

Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

  1. Joy C Rickman,
  2. Diane M Barrett,
  3. Christine M Bruhn*

Article first published online: 14 MAR 2007

DOI: 10.1002/jsfa.2825

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 6, pages 930–944, 30 April 2007

Additional Information

How to Cite

Rickman, J. C., Barrett, D. M. and Bruhn, C. M. (2007), Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J. Sci. Food Agric., 87: 930–944. doi: 10.1002/jsfa.2825

Author Information

  1. Department of Food Science and Technology, University of California—Davis, Davis, CA 95616, USA

*Department of Food Science and Technology, University of California—Davis, Davis, CA 95616, USA

Publication History

  1. Issue published online: 27 MAR 2007
  2. Article first published online: 14 MAR 2007
  3. Manuscript Accepted: 1 DEC 2006
  4. Manuscript Revised: 19 OCT 2006
  5. Manuscript Received: 21 APR 2006

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