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International Journal of Fruit Science Volume 17, 2017 - Issue 1
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Articles

Total Phenolics Content, Antioxidant Capacity, Physicochemical Attributes, and Browning Susceptibility of Different Apple Cultivars for Minimal Processing

Andrea M. PiagentiniInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química - Universidad Nacional del Litoral, Santa Fe, ArgentinaCorrespondence[email protected]
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María E. PirovaniInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química - Universidad Nacional del Litoral, Santa Fe, ArgentinaView further author information
Pages 102-116 | Published online: 13 Jan 2017

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