Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

Author:

Igual M.,García-Martínez E.,Camacho M.M.,Martínez-Navarrete N.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference24 articles.

1. Pasteurisation of apple juice by using microwaves;Cañumir;Lebensmittel-Untersuchung Wissenschaften Technology,2002

2. Citrus juice modulates bone strength in male senescent rat model of osteoporosis;Deyhim;Nutrition,2006

3. In vitro availability of flavonoids and other phenolics in orange juice;Gil-Izquierdo;Journal of Agriculture and Food Chemistry,2001

4. I flavanoni glucosidici nel succo di bergamotto;Gionfriddo;Essenze-Derivati Agrumari,1996

5. Determination of Naringin and Hesperidin in citrus fruit by HPLC. The antioxidant potential of citrus fruit;Gorinstein;Acta Chromatographica,2006

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