Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

  1. García-Salas, P.
  2. Gómez-Caravaca, A.M.
  3. Arráez-Román, D.
  4. Segura-Carretero, A.
  5. Guerra-Hernández, E.
  6. García-Villanova, B.
  7. Fernández-Gutiérrez, A.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2013

Alea: 141

Zenbakia: 2

Orrialdeak: 869-878

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2013.02.124 GOOGLE SCHOLAR
Datuen iturria: Scopus