Is it possible to combine high content in phenolics with low browning in fruits and vegetables? A case in eggplant

Prohens Tomás Jaime, Plazas Ávila María de la O, Gramazio Pietro, Andújar Pérez Isabel, Hurtado Ricart María, Herraiz García Francisco Javier, Vilanova Navarro Santiago

2013

Is it possible to combine high content in phenolics with low browning in fruits and vegetables? A case in eggplant