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Journal of Food Quality
Volume 2018, Article ID 1460758, 9 pages
https://doi.org/10.1155/2018/1460758
Research Article

Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale

1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
2Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, Argentina
3Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECYT, Universidad Nacional de Córdoba, Córdoba, Argentina
4Dulcor Alimentos, Arroyito, Cordoba, Argentina
5Facultad de Ciencias Exactas Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina

Correspondence should be addressed to María V. Baroni; ra.ude.cnu.qcf@inorabv

Received 11 October 2017; Revised 25 January 2018; Accepted 13 February 2018; Published 20 March 2018

Academic Editor: Hüseyin Erten

Copyright © 2018 María V. Baroni et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

María V. Baroni, Joaquín Gastaminza, Natalia S. Podio, et al., “Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale,” Journal of Food Quality, vol. 2018, Article ID 1460758, 9 pages, 2018. https://doi.org/10.1155/2018/1460758.