Antioxidant properties of fresh and processed Citrus aurantium fruit-Reference-Cited by-同舟云学术

Antioxidant properties of fresh and processed Citrus aurantium fruit

Published:2016-05-19 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Divya Prakash J.¹,Jamuna Prakash¹,Jyothi Lakshmi A.²

Affiliation:

1. Department of Studies in Food Science and Nutrition, University of Mysore Manasagangotri Mysore 570006 India

2. Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute Mysore 570020 India

Funder

No funding was received for this work

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2016.1184119.pdf

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4. Flavonoid content of several vegetables and their antioxidant activity;Chu;Journal of the Science of Food and Agriculture,2000

5. Antioxidant constituents in sage (Salvia officianalis);Cuvelier;Journal of Agricultural Food Chemistry,1994

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