Butryee, Chaniphun <br/><br/>
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 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1465-3478 
<br/><br/><label>Standard No.: </label>10.1080/09637480903018816  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Citrus--chemistry<br/>Cooking--methods<br/>Flavonoids--analysis<br/>Hot Temperature<br/>Oxidation-Reduction<br/>Phenols--analysis<br/>Plant Extracts--chemistry<br/>Plant Leaves--chemistry