Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy
Salvatore Multari, Silvia Carlin, Vincenzo Sicari, Stefan Martens
Topics & Concepts
ChemistryPomaceFood sciencePhytochemicalCarotenoidOrange (colour)BiochemistryPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressPlant biochemistry and biosynthesis