Change in nutrients of Citri Reticulatae ‘Chachi’ in relation to browning during aging
Yitian Zhu, Yan Zhu, Xinyu Liu, Jin Qi
Topics & Concepts
Ascorbic acidBrowningPolyphenolFood scienceAromaChemistryNutrientPolysaccharideVitamin CCaroteneAntioxidantBiochemistryOrganic chemistryPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFood Quality and Safety Studies