Changes in the inner quality parameters of apple fruit from technological to edible maturity
The changing dynamics of organic acids, sugars, phenolics and antioxidant potential in apples from technological to edible maturity was studied. During the time of storage, the content of citric and malic acids generally decreased. The content of sucrose, fructose and glucose decreased significantly...
| Autors principals: | , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2009-05-01
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| Col·lecció: | Acta Agriculturae Slovenica |
| Matèries: | |
| Accés en línia: | https://journals.uni-lj.si/aas/article/view/14891 |