Juice components and antioxidant capacity of four Tunisian Citrus varieties

Journal of the Science of Food and Agriculture

Volumn 91, Issue 1, 2011, Pages 142-151

  Tounsi, Moufida Saidani ^a   Wannes, Wissem Aidi ^a   Ouerghemmi, Ines ^a   Jegham, Sabrine ^a   Njima, Yosra Ben ^a   Hamdaoui, Ghaith ^a   Zemni, Hassene ^a   Marzouk, Brahim ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

Antioxidant capacity; Aroma; Ascorbic acid; Citrus juices; Fatty acids; Phenolics

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; FLAVONOID; OLEIC ACID; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; POLYPHENOLS;

ARTICLE; BEVERAGE; CHEMISTRY; CITRUS FRUIT; CLASSIFICATION; FRUIT; MASS FRAGMENTOGRAPHY; ODOR;

ANTIOXIDANTS; ASCORBIC ACID; BETA CAROTENE; BEVERAGES; CITRUS; FLAVONOIDS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; OLEIC ACID; PHENOLS; PLANT PREPARATIONS;

CITRUS; CITRUS AURANTIUM; CITRUS LIMON; CITRUS RETICULATA; CITRUS SINENSIS;

EID: 78649426906     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4164     Document Type: Article

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