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Short-term steaming during processing impacts the quality of Citri Reticulatae ‘Chachi’ peel

Shiheng Chen, Ziying Chen, Dylan O’Neill Rothenberg, Yong Long, Huafeng Li, Xiaoyang Zeng, Zhen Zeng, Xiaoli Mo, Dunying Wu, Yinghong Liao, Yahui Huang, Sui Xiao, Xu Zhang

2024Food Chemistry12 citationsDOI

Topics & Concepts

SteamingFood scienceChemistryBioactive Compounds in PlantsPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects
Short-term steaming during processing impacts the quality of Citri Reticulatae ‘Chachi’ peel | Litcius