The effects of high CO2 levels on anthocyanin composition, antioxidant activity and soluble sugar content of strawberries stored at low non-freezing temperature

  1. Bodelón, O.G.
  2. Blanch, M.
  3. Sanchez-Ballesta, M.T.
  4. Escribano, M.I.
  5. Merodio, C.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2010

Volumen: 122

Número: 3

Pages: 673-678

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.03.029 GOOGLE SCHOLAR