Bioaccessibility of micronutrients in fresh and frozen strawberry fruits grown under elevated carbon dioxide and temperature.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125662
Abstract: Strawberry cultivar "San Andreas" was grown under ambient (400 ppm CO2, 25 °C) and elevated (950 ppm CO2, 30 °C) growth conditions. The strawberries were subjected to in vitro gastrointestinal digestion and colonic fermentation to examine the accessibility of… read more here.
Keywords: temperature; grown elevated; fresh frozen; bioaccessibility ... See more keywords