Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf.

Butryee, Chaniphun

Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf. [electronic resource] - International journal of food sciences and nutrition 2009 - 162-74 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

1465-3478

10.1080/09637480903018816 doi


Antioxidants--analysis
Citrus--chemistry
Cooking--methods
Flavonoids--analysis
Hot Temperature
Oxidation-Reduction
Phenols--analysis
Plant Extracts--chemistry
Plant Leaves--chemistry