Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions

LWT - Food Science and Technology - Tập 38 - Trang 387-391 - 2005
Trude Wicklund1, Hans J. Rosenfeld2, Berit K. Martinsen3, Margareth W. Sundfør2, Per Lea3, Tor Bruun1, Rune Blomhoff4, Karin Haffner2
1Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway, P.O. Box 5003, N-1432Ås, Norway
2Department of Plant and Environmental Sciences, Agricultural University of Norway, P.O. Box 5003, N-1432Ås, Norway
3Matforsk, Norwegian Food Research Institute, Osloveien 1, N-1430Ås, Norway
4Institute for Nutrition Research, Faculty of Medicine, University of Oslo, Blindern, N-0316 Oslo, Norway

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