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Cite as: De Vuyst, Geert (15 August 2023) Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Geert De Vuyst. https://geertdevuyst.be/en/publication/2007-abeysinghe-bioactive-compounds-and-antioxidant-capacities-in-different-edible-tissues-of-citrus-fruit-of-four-species/

Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species

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TitleBioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four speciesAuthor(s)Abeysinghe, D., Li, X., Sun, C., Zhang, W., Zhou, C., & Chen, K.JournalFood ChemistryVolume104Issue number4Year of publication2007Pages1338-1344DOIhttps://doi.org/10.1016/j.foo ... PublisherElsevier BVCite asAbeysinghe, D., Li, X., Sun, C., Zhang, W., Zhou, C., & Chen, K. (2007). Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chemistry, 104(4), 1338–1344. https://doi.org/10.1016/j.foodchem.2007.01.047