Effect of enriched O2 and CO2 atmospheres on the overall quality and the bioactive potential of fresh blackberries
Franco Van de Velde, María Paula Méndez‐Galarraga, María Élida Pirovani
Topics & Concepts
ChemistryFood scienceAntioxidant capacityModified atmosphereVitamin CAntioxidantShelf lifeBacterial growthMicroorganismHorticultureBotanyBiologyBiochemistryBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesPlant responses to elevated CO2Antioxidant Activity and Oxidative Stress