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Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elchje) at different stages of ripening

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Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elchje) at different stages of ripening

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Fernandes, L.; Pereira, JA.; López Cortés, I.; Salazar Hernández, DM.; Ramalhosa, E. (2015). Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elchje) at different stages of ripening. Food Technology and Biotechnology. 53(4):397-406. doi:10.17113/ftb.53.04.15.3884

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78796

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Title: Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elchje) at different stages of ripening
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
In the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high) aff ects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar ...[+]
Subjects: Mollar de Elche cultivar , Fruit constituents , Ripening stages , Physicochemical properties , Antioxidant activity
Copyrigths: Reserva de todos los derechos
Source:
Food Technology and Biotechnology. (issn: 1330-9862 ) (eissn: 1334-2606 )
DOI: 10.17113/ftb.53.04.15.3884
Publisher:
University of Zagreb
Publisher version: https://dx.doi.org/10.17113%2Fftb.53.04.15.3884
Type: Artículo

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