Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract-Reference-Cited by-同舟云学术

Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract

Published:2006-12-19 Issue:2 Volume:55 Page:330-335
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xu Guihua¹,Ye Xingqian¹,Chen Jianchu¹,Liu Donghong¹

Affiliation:

1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China, and Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062517l

Reference31 articles.

1. Anticancer and health protective properties of citrus fruit components

2. Pharmacopoeia of People's Republic of China 2000(in Chinese); Chemical Industry Press: Beijing, China, 2000; pp 108−108.

3. Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus

4. Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts

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