Antioxidant activity assessment in fruit liquors and spirits: methods comparison
Ciência Téc. Vitiv., 29 1 (2014) 28-34
Published online: 2014-08-08
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound
Mohsen Gavahian, Paphawarin Ratchaneesiripap and Yan‐Jin LinJournal of Food Process Engineering 46 (6) (2023)
https://doi.org/10.1111/jfpe.14213
Modern Fruit Industry
Raquel Rodríguez Solana and Anabela RomanoModern Fruit Industry (2020)
https://doi.org/10.5772/intechopen.86660
Development and characterization of liquors prepared with an underutilized citrus by-product, the peel
Patricia Navarro-Martínez, Luis Noguera-Artiaga, Paola Sánchez-Bravo, et al.European Food Research and Technology 245 (1) 41 (2019)
https://doi.org/10.1007/s00217-018-3138-9
Effect of in vitro gastric and pancreatic digestion on antioxidant potential of fruit juices
Sampan Attri, Niharika Singh, Tiratha Raj Singh and Gunjan GoelFood Bioscience 17 1 (2017)
https://doi.org/10.1016/j.fbio.2016.10.003