Enhancing the antioxidant activity of immature calamondin by heat treatment
Author:
Affiliation:
1. Department of Food Science; National Ilan University; 260 Ilan Taiwan
2. Department of Food Science; Rutgers University; New Brunswick NJ 08901-8520 USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference28 articles.
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3. Effects of storage period and heat treatment on phenolic compound composition in dried citrus peels (Chenpi) and discrimination of chenpi with different storage periods through targeted metabolomic study using HPLC-DAD analysis;Choi;Journal of Pharmaceutical and Biomedical Analysis,2011
4. Maillard reaction products inhibit oxidation of human low-density lipoproteins in vitro;Dittrich;Journal of Agricultural and Food Chemistry,2003
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