Publication | Open Access

Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

Food ChemistryPolyphenolicsHydrophilic Antioxidant CompoundsFood Bioactive CompoundDifferent Fruit CultivarsMedicineOrange JuicePharmacologyFood SafetyOxidative StressHealth Sciences