Flavonoid composition and antioxidant activity of juices from chinotto (Citrus x myrtifolia Raf.) fruits at different ripening stages

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 5, 2010, Pages 3031-3036

  Barreca, Davide ^a   Bellocco, Ersilia ^a   Caristi, Corrado ^a   Leuzzi, U G O ^a   Gattuso, Giuseppe ^a  

^a UNIVERSITY OF MESSINA   (Italy)

Author keywords

Antioxidant activity; Citrus x myrtifolia raf; Flavonoids; Furocoumarins; HPLC DAD ESI MS MS

Indexed keywords

ANTIOXIDANT; FLAVONOID;

ARTICLE; CHEMISTRY; CITRUS FRUIT; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHYSIOLOGY; TANDEM MASS SPECTROMETRY;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRUS; FLAVONOIDS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY;

CITRUS; CITRUS MYRTIFOLIA;

EID: 77949401977     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9044809     Document Type: Article

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