Changes in chemical composition and antioxidant activity of dried Citrus unshiu peel after roasting-Reference-Cited by-同舟云学术

Changes in chemical composition and antioxidant activity of dried Citrus unshiu peel after roasting

Published:2020-09 Issue: Volume:131 Page:109612
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ko Hee Chul,Jang Mi Gyeong,Oh Jung Min,Park Jeong Yong,Kim Jung Eun,Kim Jae-Won,Baek Songyee,Han Sang Heon,Kim Se-Jae

Funder

National Research Foundation of Korea

Ministry of Education

Jeju National University

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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4. Evaluation of the antioxidant capacity and phenolic content of agriophyllum pungens seed extracts from Mongolia;Birasuren;Prevntive Nutrition and Food Science,2013

5. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods;Floegel;Journal of Food Composition and Analysis,2011

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