Effect of processing on the flavonoid content and...

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

Butryee, Chaniphun, Sungpuag, Pongtorn, Chitchumroonchokchai, Chureeporn
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Volume:
60
Language:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.1080/09637480903018816
Date:
January, 2009
File:
PDF, 189 KB
english, 2009
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