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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

L-ascorbic acid and α-tocopherol content in apple pulp: a comparison between 24 cultivars and annual variations during three harvest seasons

Flavia Bianchia Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Auer (Ora), BZ, ItalyView further author information
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Evelyn Soinia Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Auer (Ora), BZ, ItalyView further author information
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Flavio Ciesaa Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Auer (Ora), BZ, Italy;b Provincial Environment Agency, Laboratory of Food Analysis, Bozen/Bolzano, ItalyView further author information
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Laura Bortolottia Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Auer (Ora), BZ, ItalyView further author information
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Walter Guerraa Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Auer (Ora), BZ, ItalyView further author information
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Peter Robatschera Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Auer (Ora), BZ, ItalyView further author information
&
Michael Oberhubera Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Auer (Ora), BZ, ItalyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9989-7297View further author information
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Pages 1624-1638 | Received 18 Nov 2019, Accepted 02 Sep 2020, Published online: 27 Sep 2020

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