Citrus juice extraction systems: Effect on chemical composition and antioxidant activity of clementine juice

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 3, 2012, Pages 774-781

  Álvarez, Rafael ^a   Carvalho, Catarina P ^b   Sierra, Jelver ^c   Lara, Oscar ^a   Cardona, David ^a   Londoño Londoño, Julian ^a  

^a UNIVERSIDAD DE ANTIOQUIA   (Colombia)

^b CENTRO DE INVESTIGACIÓN TIBAITATÁ   (Colombia)

^c Empresa Colombiana de Desarrollo   (Colombia)

Author keywords

ascorbic acid; Clementine juice; flavonoids; nutraceutical; organoleptic quality; volatile profile

Indexed keywords

ASCORBIC ACIDS; CLEMENTINE; NUTRACEUTICALS; ORGANOLEPTIC QUALITY; VOLATILE PROFILE;

FLAVONOIDS; FRUIT JUICES; KETONES; ORGANIC ACIDS;

PLANTS (BOTANY);

ANTIOXIDANT;

ADULT; ARTICLE; BEVERAGE; CHEMISTRY; CITRUS; EVALUATION; FEMALE; FOOD HANDLING; FRUIT; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; TASTE;

ADULT; ANTIOXIDANTS; BEVERAGES; CITRUS; FEMALE; FOOD HANDLING; FRUIT; HUMANS; MALE; MIDDLE AGED; TASTE;

CITRUS; CITRUS RETICULATA;

EID: 84856259744     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203353h     Document Type: Article

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