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Food chemistry, v.100 no.4, 2007년, pp.1654 - 1660
Vina, S.Z. (CIDCA (Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos), Facultad de Ciencias Exactas, UNLP - CONICET, Calles 47 y 116 S) , Chaves, A.R.
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The effect of temperature on respiratory activity and total phenol and flavonoid contents in pre-cut celery was assessed within the 24h following this minimal processing. To this end, celery petioles were cut as strips, conditioned in crystal polyethylene terephthalate trays covered with PVC film an...
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