Open AccessInfluence of the Forcing Process on Some Qualitative Aspects in Radicchio “Rosso di Treviso Tardivo” (Cichorium Intybus L., Group Rubifolium). 2. Antioxidant Capacity, Phenols and Ascorbic Acid
Author(s) -
Carlo Nicoletto,
F. Pimpini
Publication year - 2010
Publication title -
italian journal of agronomy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 24
eISSN - 2039-6805
pISSN - 1125-4718
DOI - 10.4081/ija.2010.43
Subject(s) - cichorium , ascorbic acid , food science , antioxidant , antioxidant capacity , phenols , chemistry , forcing (mathematics) , botany , horticulture , biology , mathematics , biochemistry , mathematical analysis