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Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C.
Zacarías-García, Jaime; Rey, Florencia; Gil, José-Vicente; Rodrigo, María J; Zacarías, Lorenzo.
Affiliation
  • Zacarías-García J; Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Valencia, Spain.
  • Rey F; Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Valencia, Spain.
  • Gil JV; Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Valencia, Spain.
  • Rodrigo MJ; Food Technology Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain.
  • Zacarías L; Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Valencia, Spain.
Food Sci Technol Int ; 27(3): 210-222, 2021 Apr.
Article in En | MEDLINE | ID: mdl-32727209
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Citrus / Citrus sinensis / Fruit Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Document type: Article Affiliation country: Spain Country of publication: United States
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Citrus / Citrus sinensis / Fruit Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Document type: Article Affiliation country: Spain Country of publication: United States