Bergamot: A source of natural antioxidants for functionalized fruit juices

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 545-550

  Pernice, Rita ^a   Borriello, Giuseppina ^a   Ferracane, Rosalia ^a   Borrelli, Rosa C ^b   Cennamo, Fortuna ^b   Ritieni, Alberto ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Essences srl   (Italy)

Author keywords

Antioxidant activity; Ascorbic acid; Bergamot; Fruit juice; Phenols

Indexed keywords

ASCORBIC ACID; AURANTIIN; BERGAMOT OIL; HESPERIDIN; ISORHOIFOLIN; NARIRUTIN; NEODIOSMIN; NEOERIOCITRIN; NEOPONCIRINE; PHENOL DERIVATIVE; RUTOSIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; APPLE JUICE; APRICOT; ARTICLE; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT;

CITRUS; MALUS X DOMESTICA; PRUNUS ARMENIACA;

EID: 49449094990     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.004     Document Type: Article

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