Citeer als: (15 augustus 2023) Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Geert De Vuyst. https://geertdevuyst.be/publicatie/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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TitelBioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four speciesAuteur(s)Abeysinghe, D., Li, X., Sun, C., Zhang, W., Zhou, C., & Chen, K.PublicatieFood ChemistryVolume104Uitgave nummer4Publicatiejaar2007Pagina’s1338-1344DOIhttps://doi.org/10.1016/j.foo ... UitgeverElsevier BVCiteer alsAbeysinghe, 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