| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539183 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Heat conditioning (37 °C, 1 day) enables cold quarantine treatments in citrus fruits. ⺠Cold quarantine treatments increase didymin, narirutin and eriocitrin in citrus fruit. ⺠Heat conditioning has no deleterious effects on relevant flavonoids or vitamin C. ⺠Carpellary membranes contain high flavonoids levels that may be lost in citrus juices.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MarÃa T. Lafuente, Ana R. Ballester, JoaquÃn Calejero, Luis González-Candelas,