Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata-Reference-Cited by-同舟云学术

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Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata

Published:2017-01-30 Issue:2 Volume:54 Page:531-537
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Damián-Reyna Andrés Alejandro,González-Hernández Juan Carlos,Maya-Yescas Rafael,de Jesús Cortés-Penagos Consuelo,del Carmen Chávez-Parga Ma.

Funder

Conacyt

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-017-2498-7.pdf

Reference31 articles.

1. Abad-García B, Garmón-Lobato S, Sánchez-Ilárduya MB et al (2014) Polyphenolic contents in Citrus fruit juices: authenticity assessment. Eur Food Res Technol 238:803–818. doi: 10.1007/s00217-014-2160-9

2. Abeysinghe D, Li X, Sun C et al (2007) Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chem 104:1338–1344. doi: 10.1016/j.foodchem.2007.01.047

3. Agati G, Azzarello E, Pollastri S, Tattini M (2012) Flavonoids as antioxidants in plants: location and functional significance. Plant Sci 196:67–76. doi: 10.1016/j.plantsci.2012.07.014

4. Andrews JM (2001) Determination of minimum inhibitory concentrations. J Antimicrob Chemother 48:5–16. doi: 10.1093/jac/48.suppl_1.5

5. Arab L, Liebeskind DS (2010) Tea, flavonoids and stroke in man and mouse. Arch Biochem Biophys 501:31–36. doi: 10.1016/j.abb.2010.03.015

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