Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds
Salvatore Multari, Concetta Licciardello, Marco Caruso, Andrea Anesi, Stefan Martens
Topics & Concepts
ChemistryPectinaseCellulaseExtraction (chemistry)Orange (colour)Albedo (alchemy)Food scienceBotanyChromatographyEnzymeBiochemistryBiologyArtArt historyPerformance artPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementPlant biochemistry and biosynthesis