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Effects of the processing technique on the retention of bioactive compounds and volatiles in organic and conventional strawberry jams

机译：加工工艺对有机和常规草莓酱中生物活性化合物和挥发物保留的影响

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See attached pdf file

机译：见附件pdf文件

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Picchi V; Bianchi G; Guerrieri A; Fibiani M; Campanelli G; Sabatini E; Lo Scalzo R;
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年度 2016
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正文语种 en
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2. Cooking processes increase bioactive compounds in organic and conventional green beans [J] . International Journal of Food Sciences and Nutrition . 2017,第1a8期

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3. Evaluation of volatile organic compounds coupled to seasonality effects in indoor air from a commercial office in Madrid (Spain) applying chemometric techniques [J] . Nunes Camila R. de O., Sanchez Benigno, Gatts Carlos E. N., The Science of the Total Environment . 2019,第PTa1a835a16期

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4. Effects of Processing on Tomato Bioactive Volatile Compounds [C] . Mathias K. Sucan, Gerald F. Russell ACS symposium on bioactive compounds in foods: Effects of processing and storage . 2002

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5. Elucidation of retention processes governing the transport of volatile organic compounds in unsaturated soil systems. [D] . Costanza-Robinson, Molly Susan. 2001

机译：阐明保留过程控制着不饱和土壤系统中挥发性有机化合物的运输。
6. Quality Bioactive Compounds Antioxidant Capacity and Enzymes of Raspberries at Different Maturity Stages Effects of Organic vs. Conventional Fertilization [O] . María Noemí Frías-Moreno, Rafael A. Parra-Quezada, Gustavo González-Aguilar, 2021

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7. Elucidation of retention processes governing the transport of volatile organic compounds in unsaturated soil systems [O] . Costanza Molly Susan 2001

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8. Control of Volatile Organic Compound Emissions from Batch Processes. AlternativeControl Techniques Information Document [R] . 1994

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Effects of the processing technique on the retention of bioactive compounds and volatiles in organic and conventional strawberry jams

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