Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres
Article first published online: 18 FEB 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 2, pages C184–C191, March 2009
How to Cite
Odriozola-Serrano, I., Soliva-Fortuny, R. and Martín-Belloso, O. (2009), Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres. Journal of Food Science, 74: C184–C191. doi: 10.1111/j.1750-3841.2009.01075.x
- Issue published online: 16 MAR 2009
- Article first published online: 18 FEB 2009
- MS 20080800 Submitted 10/10/2008, Accepted 12/11/2008
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