Antioxidant properties of fresh and processed Citrus aurantium fruit
Edible components of Citrus aurantium (bitter orange) fruit i.e. whole fruit, separated peel and pulp, and processed preserved products, namely salt pickle, chilli pickle, and sweet preserve were analyzed for antioxidant potential by various in vitro assays. The antioxidants components were extracte...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Taylor & Francis Group
2016-12-01
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| Schriftenreihe: | Cogent Food & Agriculture |
| Schlagworte: | |
| Online-Zugang: | http://dx.doi.org/10.1080/23311932.2016.1184119 |
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