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- Publisher
- Wiley
- Copyright
- Copyright © 1993 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 0022-1147
- eISSN
- 1750-3841
- DOI
- 10.1111/j.1365-2621.1993.tb09371.x
- Publisher site
- See Article on Publisher Site
Abstract
ABSTRACT Chlorogenic acid content of four samples of shredded carrots was measured and related to their flavor stability during storage wrapped in oriented polypropylene film (OPP). Chlorogenic acid was quantified by HPLC/UV: Shredded carrots accumulated chlorogenic acid faster in OPP film. This appeared related to higher sensory quality retention during storage.
Journal
Journal of Food Science – Wiley
Published: Jul 1, 1993