Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits
By A. Piga, A. Caro, Ivo Pinna, M. Agabbio. 2003
114 citations recorded by the source corpus.
Subfields: Food Science, Insect Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/4f439c716d0d97456153831bb82dbd9c52737cc7
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In Food Science
In Insect Science
In Plant Science
Citations in the corpus
- Nutritional characterization and changes in quality of Salicornia bigelovii Torr. during storage (2010, background): “Generally, fruits and vegetables show a gradual decrease in ascorbic acid content as storage temperature and/or duration increases (An, Zhang, Lu, & Zhang, 2006; Gil-Izquierdo, Gil, Conesa, & Ferreres, 2001; Piga, Caro, Pinna, & Agabbio, 2003 ).”