| 000 | 01255 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250515175723.0 | ||
| 264 | 0 | _c20120315 | |
| 008 | 201203s 0 0 eng d | ||
| 022 | _a1465-3478 | ||
| 024 | 7 |
_a10.1080/09637480903018816 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aButryee, Chaniphun | |
| 245 | 0 | 0 |
_aEffect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf. _h[electronic resource] |
| 260 |
_bInternational journal of food sciences and nutrition _c2009 |
||
| 300 |
_a162-74 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAntioxidants _xanalysis |
| 650 | 0 | 4 |
_aCitrus _xchemistry |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aFlavonoids _xanalysis |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aPhenols _xanalysis |
| 650 | 0 | 4 |
_aPlant Extracts _xchemistry |
| 650 | 0 | 4 |
_aPlant Leaves _xchemistry |
| 700 | 1 | _aSungpuag, Pongtorn | |
| 700 | 1 | _aChitchumroonchokchai, Chureeporn | |
| 773 | 0 |
_tInternational journal of food sciences and nutrition _gvol. 60 Suppl 2 _gp. 162-74 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/09637480903018816 _zAvailable from publisher's website |
| 999 |
_c18988479 _d18988479 |
||