Work

Effect of temperature, light, butyrate hydroxyanisole and methods of analysis on the ascorbic acid content of un-pasteurized Iranian sour orange (Citrus aurantium, L.) juice during storage.

Year: 2011

Type: article

Authors: Hamid Reza Gheisari, R. Nejati, H. A. Shamsaei

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2119856066

FWCI:

Cites: 12

Cited by:

Related to: 10