Evaluation Of Phenolic Compounds (Citrus sinensis) And Its Antioxidant Capacity
The main objective of this research is to evaluate the phenolic compounds extracted from the peel of the Valencia orange (Citrus. sinensis), this with the purpose of being applied in the meat industry as antioxidants, and its possible sensory acceptance, for which two different extraction methods we...
| 主要な著者: | , |
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| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad Pedagógica y Tecnológica de Colombia
2021
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| オンライン･アクセス: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/11635 |
