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CHARACTERISATION OF THE FLAVONOID COMPOSITION AND TOTAL ANTIOXIDANT CAPACITY OF JUICE FROM DIFFERENT CITRUS VARIETIES FROM THE WESTERN CAPE REGION
Hunlun, Cindy, de Beer, Dalene, Sigge, Gunnar O., Wyk, Jessy VanLanguage:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2017.04.018
Date:
May, 2017
File:
PDF, 1.58 MB
english, 2017