Effect of ultrasound, high-pressure processing, and enzymatic hydrolysis on carbohydrate hydrolyzing enzymes and antioxidant activity of lemon (Citrus limon) flavedo
Siyu Lu, Yung‐Lin Chu, Kandi Sridhar, Pi‐Jen Tsai
Topics & Concepts
ChemistryFood scienceAntioxidantPascalizationEnzymatic hydrolysisReducing sugarCarbohydrateHydrolysisNaringinCitrus limonEnzymeEssential oilSugarBiochemistryHigh pressureChromatographyBotanyEngineering physicsBiologyEngineeringPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management