Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives
Yu Matsuo, Kanako Akita, Honoka Taguchi, Shuji Fujii, Yumiko Yoshie-Stark, Tetsuya Araki
Topics & Concepts
ChemistryNaringinFood scienceHexaneOrange (colour)PectinHesperidinElectronic noseOrganic chemistryChromatographyBiologyPathologyNeuroscienceAlternative medicineMedicinePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPineapple and bromelain studies