Determination of the effect of different atmospheric conditions on bioactive components of various citrus juices

Author:

Balta Mesude,Kirit Burcu Dundar,Ağçam Erdal,Akyildiz Asiye

Funder

Çukurova Üniversitesi

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Antioxidant capacity, total phenolics and sugar content of selected thai health beverages;Abdullakasim;Int. J. Food Sci. Nutr.,2007

2. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation;Agcam;Food Chem.,2014

3. Cemeroğlu, B., 2007. Gıda Analizleri, Third Edit. ed. Gıda Teknolojisi Derneği Yayınları, Ankara.

4. Vitamin C in disease prevention and therapy;Domitrović;Biochem. Med.,2006

5. FAO, 2019. Citrus Fruit, Fresh And Processed, Statistical. - Google Akademik [WWW Document], n.d. URL 〈https://scholar.google.com.tr/scholar?hl=tr&as_sdt=0%2C5&q=FAO%2C+2019.+Citrus+Fruit%2C+Fresh+And+Processed%2C+Statistical+Bulletin%2C+2019+%2825%2F04%2F2021%29+http%3A%2F%2Fwww.fao.org%2Ffaostat%2Fen%2F%23dat%2FQC+&btnG=〉 (accessed 4.26.22).

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments;Journal of Food Composition and Analysis;2024-01

2. Orange Juice Processing and Quality;Reference Series in Phytochemistry;2023

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