Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its ethanolic and acetified fermentation products

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 554-558

  Jang, Hung Der ^a   Chang, Ku Shang ^a   Chang, Tsan Chang ^b   Hsu, Chuan Liang ^c  

^a YUANPEI UNIVERSITY   (Taiwan)

^b NURSING AND MANAGEMENT COLLEGE   (Taiwan)

^c TUNGHAI UNIVERSITY   (Taiwan)

Author keywords

Antioxidant potential; Buntan pumelo; Citrus grandis Osbeck; Total flavonoid contents; Total phenolic contents

Indexed keywords

ACETIC ACID; ALCOHOL; ESSENTIAL OIL; FLAVONOID; PHENOL DERIVATIVE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; BUNTAN PUMELO; FERMENTATION; FRUIT JUICE; PUMMELO;

CITRUS MAXIMA;

EID: 69349091355     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.020     Document Type: Article

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