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Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Broccoli Cover

Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Broccoli

Ecological Chemistry and Engineering S
Volume 26 (2019): Issue 2 (June 2019)
By: Joanna Kapusta-Duch,  Teresa Leszczyńska,  Barbara Borczak,  Adam Florkiewicz and  Anna Ambroszczyk  
Open Access
|Jul 2019
Authors

Authors

Joanna Kapusta-Duch

joannakapustaduch@interia.pl

University of Agriculture in Krakow, Kraków, Poland

Teresa Leszczyńska

University of Agriculture in Krakow, Kraków, Poland

Barbara Borczak

University of Agriculture in Krakow, Kraków, Poland

Adam Florkiewicz

University of Agriculture in Krakow, Kraków, Poland

Anna Ambroszczyk

University of Agriculture in Krakow, Kraków, Poland
DOI: https://doi.org/10.1515/eces-2019-0027 | Journal eISSN: 2084-4549 | Journal ISSN: 1898-6196
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Language: English
Page range: 383 - 396
Published on: Jul 18, 2019
Published by: Society of Ecological Chemistry and Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
antioxidant activity,
β-carotene,
broccoli,
frozen-stored,
total polyphenols,
vitamin C
Related subjects:
Chemistry,
Sustainable and green chemistry,
Engineering,
Electrical engineering,
Energy engineering,
Life sciences,
Ecology

© 2019 Joanna Kapusta-Duch, Teresa Leszczyńska, Barbara Borczak, Adam Florkiewicz, Anna Ambroszczyk, published by Society of Ecological Chemistry and Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 26 (2019): Issue 2 (June 2019)
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