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Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment
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文摘

The functional compounds in Citrus junos Tanaka (yuzu) were evaluated.

Underwater shockwave pretreatment affected the functionality of yuzu juice.

The flavanone glycoside content and oxygen radical absorbance capacity increased.

The proposed treatment method improved the antioxidant functionality of yuzu juice.

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