Processing and storage of apricots: effect on physicochemical and antioxidant properties
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3381-x
Abstract: Abstract The present study was carried out to evaluate the effect of processing methods and storage periods on the three apricot varieties viz. CITH-1, CITH-2 and New Castle. Apricots were processed by freezing and canning… read more here.
Keywords: storage; antioxidant properties; physicochemical antioxidant; storage apricots ... See more keywords