title: Evaluation of the antioxidant activity and ascorbic acid content during the room temperature storage of apple subjected to a combined preservation technology.
authors.affiliation: Institute of Food Science and Technology-CNR, Via Roma 52, 83100 Avellino, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Nazzaro
authors.forename: L
authors.initials: L
authors.lastname: Maurelli
authors.forename: I
authors.initials: I
authors.lastname: Tedesco
authors.forename: B
authors.initials: B
authors.lastname: De Giulio
authors.forename: A
authors.initials: A
authors.lastname: Nappo
authors.forename: C M
authors.initials: CM
authors.lastname: Barone
authors.forename: M
authors.initials: M
authors.lastname: De Rosa
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000032:analysis / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D058870:Food, Organic; D027845:Malus / Q000737:chemistry* / Q000378:metabolism; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D001205:Ascorbic Acid