Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries

Published 2010 View Full Article

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Title
Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 124, Issue 1, Pages 262-270
Publisher
Elsevier BV
Online
2010-06-12
DOI
10.1016/j.foodchem.2010.06.029

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