EFFECTS OF UV-B IRRADIATION ON PHENOLIC COMPOUND ACCUMULATION AND ANTIOXIDANT ACTIVITY IN ‘JONATHAN’ APPLE INFLUENCED BY BAGGING, TEMPERATURE AND MATURATION

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BAKHSHI D.; ARAKAWA O.

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Paper Information

Journal: INTERNATIONAL JOURNAL OF FOOD, AGRICULTURE AND ENVIRONMENT Year:2006 | Volume:4 | Issue:1 Page(s): 75-79

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Title

EFFECTS OF UV-B IRRADIATION ON PHENOLIC COMPOUND ACCUMULATION AND ANTIOXIDANT ACTIVITY IN ‘JONATHAN’ APPLE INFLUENCED BY BAGGING, TEMPERATURE AND MATURATION

Author(s)

BAKHSHI D. | ARAKAWA O. | Issue Writer Certificate

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Abstract

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PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME NATIVE AND IMPORTED APPLE CULTIVARS IN KARAJ REGION

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APA: Copy

BAKHSHI, D., & ARAKAWA, O.. (2006). EFFECTS OF UV-B IRRADIATION ON PHENOLIC COMPOUND ACCUMULATION AND ANTIOXIDANT ACTIVITY IN ‘JONATHAN’ APPLE INFLUENCED BY BAGGING, TEMPERATURE AND MATURATION. INTERNATIONAL JOURNAL OF FOOD, AGRICULTURE AND ENVIRONMENT, 4(1), 75-79. SID. https://sid.ir/paper/608270/en

Vancouver: Copy

BAKHSHI D., ARAKAWA O.. EFFECTS OF UV-B IRRADIATION ON PHENOLIC COMPOUND ACCUMULATION AND ANTIOXIDANT ACTIVITY IN ‘JONATHAN’ APPLE INFLUENCED BY BAGGING, TEMPERATURE AND MATURATION. INTERNATIONAL JOURNAL OF FOOD, AGRICULTURE AND ENVIRONMENT[Internet]. 2006;4(1):75-79. Available from: https://sid.ir/paper/608270/en

IEEE: Copy

D. BAKHSHI, and O. ARAKAWA, “EFFECTS OF UV-B IRRADIATION ON PHENOLIC COMPOUND ACCUMULATION AND ANTIOXIDANT ACTIVITY IN ‘JONATHAN’ APPLE INFLUENCED BY BAGGING, TEMPERATURE AND MATURATION,” INTERNATIONAL JOURNAL OF FOOD, AGRICULTURE AND ENVIRONMENT, vol. 4, no. 1, pp. 75–79, 2006, [Online]. Available: https://sid.ir/paper/608270/en

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