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...
| Những tác giả chính: | , |
|---|---|
| Định dạng: | Online |
| Ngôn ngữ: | spa |
| Được phát hành: |
Universidad Pedagógica y Tecnológica de Colombia
2021
|
| Truy cập trực tuyến: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/11635 |
