Biochemical Characteristics and Antioxidant Properties of Citrus Juice from Lemon (Citrus limon), Lime (Citrus aurantifolia) and Grapefruit (Citrus paradisi) as Influenced by Degree of Ripening
Olusegun O. Ogundele & Mathew K. Bolade · Asian Food Science Journal · 2021
The influence of degree of ripening (unripe, half-ripe and ripe) of citrus fruits (lemon, lime and grapefruit) on the biochemical characteristics and antioxidant potential of their juices was investigated. The juice yield from the citrus fruits was affected by the level of ripeni...
Open access
Research Article
10.9734/afsj/2021/v20i330277