The increase in antioxidant capacity after wounding depends...

Food Chemistry 2007 Vol. 101; Iss. 3

The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue

L. Fernando Reyes, J. Emilio Villarreal, Luis Cisneros-Zevallos
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Volume:
101
Year:
2007
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2006.03.032
File:
PDF, 549 KB
english, 2007
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