Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

Published 2013 View Full Article

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Title
Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 2, Pages 869-878
Publisher
Elsevier BV
Online
2013-03-20
DOI
10.1016/j.foodchem.2013.02.124

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