Evaluation of the effect of drying on the chemical composition and antioxidant activity of the essential oil of peels from three species of citrus group

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Journal: INTERNATIONAL FOOD RESEARCH JOURNAL Year:2017 | Volume:24 | Issue:5 Page(s): 1991-1997

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Title

Evaluation of the effect of drying on the chemical composition and antioxidant activity of the essential oil of peels from three species of citrus group

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Abstract

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Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage

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APA: Copy

. (2017). Evaluation of the effect of drying on the chemical composition and antioxidant activity of the essential oil of peels from three species of citrus group. INTERNATIONAL FOOD RESEARCH JOURNAL, 24(5), 1991-1997. SID. https://sid.ir/paper/739203/en

Vancouver: Copy

. Evaluation of the effect of drying on the chemical composition and antioxidant activity of the essential oil of peels from three species of citrus group. INTERNATIONAL FOOD RESEARCH JOURNAL[Internet]. 2017;24(5):1991-1997. Available from: https://sid.ir/paper/739203/en

IEEE: Copy

, “Evaluation of the effect of drying on the chemical composition and antioxidant activity of the essential oil of peels from three species of citrus group,” INTERNATIONAL FOOD RESEARCH JOURNAL, vol. 24, no. 5, pp. 1991–1997, 2017, [Online]. Available: https://sid.ir/paper/739203/en

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