Impact of ripening, harvest season, and the nature of solvents on antioxidant capacity, flavonoid, and p-synephrine concentrations in Citrus aurantium extracts from residue-Reference-Cited by-同舟云学术

Impact of ripening, harvest season, and the nature of solvents on antioxidant capacity, flavonoid, and p-synephrine concentrations in Citrus aurantium extracts from residue

Published:2022-12 Issue: Volume:6 Page:100153
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Estrada-Sierra Nancy Abril,Rincon-Enriquez Gabriel,Urías-Silvas Judith Esmeralda,Bravo Sandra Daniela,Villanueva-Rodríguez Socorro Josefina^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

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4. Distribution of C- and O-glycosyl flavonoids, (3-hydroxy-3-methylglutaryl)glycosyl flavanones and furocoumarins in Citrus aurantium L. juice;Barreca;Food Chem.,2011

5. Flavonoid composition and antioxidant activity of juices from chinotto (Citrus x myrtifolia Raf.) fruits at different ripening stages;Barreca;J. Agric. Food Chem.,2010

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