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

Food Chemistry

Volumn 74, Issue 4, 2001, Pages 423-427

  Arena, E ^a   Fallico, B ^a   Maccarone, E ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

2,2' AZINO DI 3 ETHYLBENZTHIAZOLINE 6 SULFONATE; ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; CATION; COUMARIC ACID; PIGMENT; RADICAL; REAGENT; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL REACTION; CITRUS FRUIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEGRADATION; EVALUATION; FRUIT JUICE; NONHUMAN; ORANGE JUICE; STORAGE; TECHNIQUE;

EID: 0034887938     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00125-X     Document Type: Article

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