The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis).

Hsu TY, Yang KM, Chiang YC, Lin LY, Chiang PY

Open source

DOI: 10.3390/foods13071093
Published: 2024 Apr 2
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods13071093,
  title = {The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis).},
  author = {Hsu TY and Yang KM and Chiang YC and Lin LY and Chiang PY},
  year = {2024},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods13071093},
  url = {https://doi.org/10.3390/foods13071093}
}

RIS

TY  - JOUR
TI  - The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis).
AU  - Hsu TY
AU  - Yang KM
AU  - Chiang YC
AU  - Lin LY
AU  - Chiang PY
PY  - 2024
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods13071093
UR  - https://doi.org/10.3390/foods13071093
ER  -

APA

TY, H., KM, Y., YC, C., LY, L., & PY, C. (2024). The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis).. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13071093

Source records

pubmed · retrieved 2026-09-27T16:07:34.767Z
europe-pmc · retrieved 2026-09-27T16:07:34.791Z
doaj · retrieved 2026-09-27T16:07:34.775Z