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

Picchi, V; Bianchi, G; Guerrieri, A; Fibiani, M; Campanelli, G; Sabatini, E and Lo Scalzo, R (2016) Effects of the processing technique on the retention of bioactive compounds and volatiles in organic and conventional strawberry jams. In: Renard, Catherine (Ed.) Book of Abstracts, PQ-16, p. 111.

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EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:organic and conventional jams, strawberry, phytochemicals
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Food systems
Research affiliation: Italy > CRA - National Council of Agricultural Research
Italy > Univ. Milano
Deposited By: Lo Scalzo, Dr Roberto
ID Code:30813
Deposited On:14 Dec 2016 09:35
Last Modified:14 Dec 2016 09:35
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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