International Journal of Food Sciences and Nutrition
Volume 75, 2024 - Issue 3
Food composition and analysis
Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries
Francisco J. Salara Lab. Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Murcia, Spain
https://orcid.org/0000-0002-2980-7188View further author information
https://orcid.org/0000-0002-2980-7188View further author information, Paola Sánchez-Bravoa Lab. Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS, Murcia, Spain;b Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche (UMH), Orihuela, SpainCorrespondence[email protected]
https://orcid.org/0000-0002-9855-1999View further author information
https://orcid.org/0000-0002-9855-1999View further author information, Pedro Menac Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italyhttps://orcid.org/0000-0003-2150-2977View further author information
https://orcid.org/0000-0003-2150-2977View further author information, Montaña Cámarad Nutrition and Food Science Department. Pharmacy Faculty, Complutense University of Madrid, Madrid, Spainhttps://orcid.org/0000-0001-9232-0703View further author information
https://orcid.org/0000-0001-9232-0703View further author information & 