Phytochemical Compounds of Citrus Fruits: Analytical Approach and Effect of Processing
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-8699-6_5
Reference84 articles.
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3. Alwazeer D, Elnasanelkasim MA, Çiçek S, Engin T, Çiğdem A, Karaoğul E (2023) Comparative study of phytochemical extraction using hydrogen-rich water and supercritical fluid extraction methods. Process Biochem 128:218–226. https://doi.org/10.1016/j.procbio.2023.01.022
4. Andrade Barreto SM, Martins da Silva AB, da Conceição Prudêncio Dutra M, Costa Bastos D, de Brito Araújo Carvalho AJ, Cardoso Viana A, Narain N, dos Santos Lima M (2023) Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. Food Chem 408:135121. https://doi.org/10.1016/j.foodchem.2022.135121
5. Anticona M, Lopez-Malo D, Frigola A, Esteve MJ, Blesa J (2022) Comprehensive analysis of polyphenols from hybrid Mandarin peels by SPE and HPLC-UV. LWT 165:113770. https://doi.org/10.1016/j.lwt.2022.113770
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