Positive retention of bioactive compounds and biochemical components of Sathgudi sweet orange (Citrus sinensis L. Osbeck) juice concentrate by integrated membrane process-Reference-Cited by-同舟云学术

Positive retention of bioactive compounds and biochemical components of Sathgudi sweet orange (Citrus sinensis L. Osbeck) juice concentrate by integrated membrane process

Published:2022-07-09 Issue:5 Volume:16 Page:4161-4170
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Kumar Dinesh^ORCID,Ladaniya M. S.,Gurjar Manju,Mendke Sachin,Kumar Sunil

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01499-8.pdf

Reference36 articles.

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3. L.V. Trong, B.B. Thinh, Study of nutritional ingredients of oranges (Citrus sinensis (L.) Osb.) grown in Vietnam. Bull. Buryat State Univ. Biol. Geograph. 4, 20–25 (2018)

4. Z. Zou, W. Xi, Y. Hu, C. Nie, Z. Zhou, Antioxidant activity of Citrus fruits. Food Chem 196, 885–896 (2016)

5. A. Chanson-Rolle, V. Braesco, J. Chupin, L. Bouillot, Nutritional composition of orange juice: a comparative study between French commercial and home-made juices. Food Nutr. Sci. 7, 252–261 (2016)

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