Comparative analysis of sensory properties, chemical composition, and antioxidant activity in aqueous extracts from medicinal and edible citrus resources: Electronic tongue, UPLC-Q-TOF-MS/MS, antioxidant capacity, and molecular docking

Food Research International 2026

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Authors: Xiaomin Cao, Hanna Cai, Hongyan Zhang, Xianghao Yuan, Siyi Pan

DOI: 10.1016/j.foodres.2026.118459

Cited by: 3

References: 57

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Tea Polyphenols and Effects Polysaccharides and Plant Cell Walls

References 57