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Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices Cover

Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
By: Virun Vichaibun and  Panan Kanchanaphu  
Open Access
|Dec 2019
Authors

Authors

Virun Vichaibun

virun.v@rsu.ac.th

Biochemistry Unit, Department of Medical Science, Faculty of Science, Rangsit University, Patumthani, Thailand

Panan Kanchanaphu

Biochemistry Unit, Department of Medical Science, Faculty of Science, Rangsit University, Patumthani, Thailand
DOI: https://doi.org/10.2478/aucft-2019-0022 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 187 - 192
Submitted on: Sep 1, 2019
Accepted on: Dec 9, 2019
Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Total phenolic content,
Total antioxidant capacity,
SOD-like activity,
Lemon juice,
Juice blends
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Virun Vichaibun, Panan Kanchanaphu, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 23 (2019): Issue 2 (December 2019)
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