By-products from different citrus processes as a source of customized functional fibres

Author:

Marín Francisco R.,Soler-Rivas Cristina,Benavente-García Obdulio,Castillo Julian,Pérez-Alvarez José A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Official methods of analysis of AOAC International;AOAC,2000

2. Uses and properties of citrus flavonoids;Benavente-García;Journal of Agricultural and Food Chemistry,1997

3. Braddock, R. J. (1999). Braddock, R. J., & E. Weiss (Eds.), Handbook of citrus by-products and processing technology. Wiley: New York.

4. Composition of fiber from citrus peel, membranes, juice vesicles and seeds;Braddock;Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology,1981

5. Study and optimization of Citrus flavanone and flavones elucidation by reverse phase HPLC with several mobile phases: influence of the structural characteristics;Castillo;Journal of Liquid Chromatography and Related Technologies,1994

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