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Research Article - (2016) Volume 7, Issue 1

Quality and Antioxidant Properties of Apricot Fruits at Ready-to-Eat: Influence of the Weather Conditions under Mediterranean Coastal Area

Bartolini Susanna¹^*, Leccese Annamaria¹ and Viti Raffaella²: ¹Institute of Life Science, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, Pisa, Italy; ²Department of Agriculture, Food and Environment-Interdepartmental Research Center, Nutrafood ‘Nutraceuticals and Food for Health’, University of Pisa, Via del Borghetto, Pisa, Italy

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