EFFECT OF WAXING AND WRAPPING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CITRUS DURING STORAGE
Version of Record online: 2 MAR 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 37, Issue 3, pages 222–231, June 2013
How to Cite
SHEN, Y., YANG, H., CHEN, J., LIU, D. and YE, X. (2013), EFFECT OF WAXING AND WRAPPING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CITRUS DURING STORAGE. Journal of Food Processing and Preservation, 37: 222–231. doi: 10.1111/j.1745-4549.2011.00639.x
- Issue online: 4 JUN 2013
- Version of Record online: 2 MAR 2012
- Accepted for Publication December 14, 2011
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