Article ISI SCOPUS
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY  (2018)

Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water

Silveira, AC; Escalona, V

Keywords: phenolic compounds, ozone, grapes, antioxidant activity, antioxidant enzymes

Más información

Título según WOS: Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water
Título según SCOPUS: Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water
Título de la Revista: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen: 53
Número: 6
Editorial: OXFORD UNIV PRESS
Fecha de publicación: 2018
Página de inicio: 1371
Página final: 1380
Idioma: English
DOI:

10.1111/ijfs.13714
Notas: ISI, SCOPUS