Content of major phenolic compounds in apples: Benefits of ultra-low oxygen conditions in long-term storage
Aneta Bílková, Kristýna Baďurová, P. Svobodová, R. Vávra, Pavel Jakubec, Petr Chocholouš, František Švec, Hana Sklenářová
Topics & Concepts
CultivarQuercitrinChlorogenic acidChemistryRutinFood scienceGallic acidWarehouseHorticultureBotanyBiologyBiochemistryAntioxidantMarketingBusinessPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFermentation and Sensory Analysis