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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup2: Food antioxidants
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Papers

Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf

Chaniphun Butryee Institute of Nutrition, Mahidol University, Nakhon Pathom, ThailandCorrespondence[email protected]
,
Pongtorn Sungpuag Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
&
Chureeporn Chitchumroonchokchai Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
Pages 162-174 | Published online: 13 Aug 2009

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