Effect of Combining Moisture-assisted Drying on Lemon (Citrus limon (L.) Brum.): Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluations
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03484-z.pdf
Reference39 articles.
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4. Chaaban, H., Ioannou, I., Paris, C., Charbonnel, C., & Ghoul, M. (2017). The photostability of flavanones, flavonols and flavones and evolution of their antioxidant activity. Journal of Photochemistry and Photobiology a: Chemistry, 336, 131–139. https://doi.org/10.1016/j.jphotochem.2016.12.027
5. Chen, Y., Pan, H., Hao, S., Pan, D., Wang, G., & Yu, W. (2021). Evaluation of phenolic composition and antioxidant properties of different varieties of Chinese citrus. Food Chemistry, 364, 130413. https://doi.org/10.1016/j.foodchem.2021.130413
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