Antioxidant Activity and Phenol Content in Different Tissues of Stone Fruits at Thinning and at Commercial Maturity Stages
Diego Redondo, David Gimeno, Héctor Calvo, M.E. Venturini, Rosa Oria, Esther Arias
Topics & Concepts
FleshPolyphenolAntioxidantChemistryFood scienceMaturity (psychological)Chlorogenic acidThinningPhenolsFlavonoidPhenolAnthocyaninBotanyHorticultureBiologyBiochemistryOrganic chemistryEcologyPsychologyDevelopmental psychologyPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsPostharvest Quality and Shelf Life Management