Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage

Author:

Arena E,Fallico B,Maccarone E

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Oxidants, antioxidants and the degenerative diseases of aging;Ames;Proceedings of the National Academy of Sciences of the United States of America,1993

2. Influence of carotenoids and pulps on the color modification of blood orange juice;Arena;Journal of Food Science,2000

3. Thermal damage in blood orange juice. Kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation;Arena;International Journal of Food Science and Technology,2001

4. Oxygen-radical absorbance capacity assay for antioxidants;Cao;Free Radical Biology and Medicine,1993

5. Automated oxygen radical absorbance capacity assay using the COBAS FARA II;Cao;Clinical Chemistry,1995

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