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Obtaining antioxidant extracts from tangerine (C. reticulata var. Arrayana) peels by modified supercritical CO2 and their use as protective agent against the lipid oxidation of a mayonnaise

Gabriela Franco-Arnedo, Luis Miguel Buelvas-Puello, Diego Miranda, Hugo A. Martínez‐Correa, Fabián Parada‐Alfonso

2020The Journal of Supercritical Fluids28 citationsDOI

Topics & Concepts

ChemistryAntioxidantTBARSDPPHFood scienceThiobarbituric acidSupercritical fluidLipid oxidationChromatographySupercritical fluid extractionExtraction (chemistry)Lipid peroxidationOrganic chemistryPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityTea Polyphenols and Effects
Obtaining antioxidant extracts from tangerine (C. reticulata var. Arrayana) peels by modified supercritical CO2 and their use as protective agent against the lipid oxidation of a mayonnaise | Litcius