The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis).
- Resource Type
- Article
- Source
- Foods; Apr2024, Vol. 13 Issue 7, p1093, 20p
- Subject
ORANGES PRINCIPAL components analysis VITAMIN C ORGANIC acids FLAVONOIDS BIOACTIVE compounds - Language
- ISSN
- 23048158