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The effect of storage and processing on vitamin C content in Japanese quince fruit Cover

The effect of storage and processing on vitamin C content in Japanese quince fruit

Folia Horticulturae
Volume 29 (2017): Issue 1 (June 2017)
By: Monika Bieniasz,  Ewa Dziedzic and  Elżbieta Kaczmarczyk  
Open Access
|Jun 2017

Authors

Monika Bieniasz

Department of Pomology and Apiculture University of Agriculture in Kraków 29 Listopada 54, 31-425, Kraków, Poland

Ewa Dziedzic

e.dziedzic@ogr.ur.krakow.pl

Department of Pomology and Apiculture University of Agriculture in Kraków 29 Listopada 54, 31-425, Kraków, Poland

Elżbieta Kaczmarczyk

Department of Pomology and Apiculture University of Agriculture in Kraków 29 Listopada 54, 31-425, Kraków, Poland
DOI: https://doi.org/10.1515/fhort-2017-0009 | Journal eISSN: 2083-5965 | Journal ISSN: 0867-1761
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Language: English
Page range: 83 - 93
Submitted on: Feb 24, 2017
Published on: Jun 28, 2017
Published by: Polish Society for Horticultural Sciences (PSHS)
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
ascorbic acid,
Chaenomeles japonica,
cold storage,
pasteurisation,
sugar syrup
Related subjects:
Life sciences,
Plant science,
Zoology,
Ecology,
Life sciences, other

© 2017 Monika Bieniasz, Ewa Dziedzic, Elżbieta Kaczmarczyk, published by Polish Society for Horticultural Sciences (PSHS)
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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