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Volumn 225, Issue 5-6, 2007, Pages 905-912

Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices

(3) Sentandreu, Enrique a Navarro, José L a Sendra, José M a

a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC (Spain)

Author keywords

Antiradical activity; Citrus juices; Flavanone 7 O glycosides; Fully methoxylated flavones; Industrial processes; Storage

Indexed keywords

CHARACTERIZATION; FOOD ADDITIVES; FRUIT JUICES; REFRIGERATION; THERMAL EFFECTS;

ANTIRADICAL ACTIVITY; CITRUS JUICES; FLAVANONE-7-O-GLYCOSIDES; FULLY METHOXYLATED FLAVONES; INDUSTRIAL PROCESSES;

FOOD PROCESSING;

CITRUS; CITRUS CLEMENTINA; CITRUS NOBILIS; CITRUS RETICULATA; CITRUS SINENSIS;

EID: 34547577755 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0500-0 Document Type: Article

Times cited : (21)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.