Effect of the process, temperature, light and oxygen on...

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International Journal of Food Science & Technology 2018 / 07

Effect of the process, temperature, light and oxygen on naringin extraction and the evolution of its antioxidant activity

Ioannou, Irina, M'hiri, Nouha, Chaaban, Hind, Boudhrioua, Nourhene Mihoubi, Ghoul, Mohamed
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13887
Date:
July, 2018
File:
PDF, 444 KB
english, 2018
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