Total phenolics, ascorbic acid, and antioxidant capacity of noni (Morinda citrifolia L.) juice and powder as affected by illumination during storage

Author:

Yang J.,Gadi R.,Paulino R.,Thomson T.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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3. Use of a free radical method to evaluate antioxidant activity;Brand-William;LWT: Food Science and Technology,1995

4. The noni fruit (Morinda citrifolia L.): A review of agricultural research, nutritional and therapeutic properties;Chan-Blanco;Journal of Food Composition and Analysis,2006

5. Comparison of lycopene stability in water- and oil-based food model systems under thermal- and light-irradiation treatments;Chen;LWT: Food Science and Technology,2009

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