Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

Published 2015 View Full Article

Authors

Keywords

Radical cation decolorization, ANTIMICROBIAL activity, Citrus by-products, Purple-coloured solution of 1, 1-Diphenyl-2-picrylhydrazyl radical, High pressure, Total phenolic content

Journal

Innovative Food Science & Emerging Technologies

Volume 31, Issue -, Pages 37-44

Publisher

Elsevier BV

Online

2015-08-05

DOI

10.1016/j.ifset.2015.07.005

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