Abstract
By overviewing the characteristic functional components of the citrus peel and its physiological activities such as antioxidant, anti-bacteria and anti-inflammation, hypoglycemia and lipid-lowering, the current domestic and international situation of citrus peel processing and its applications, summarized in this review, and the technical solutions to comprehensive processing and applications in a stepwise manner, were also discussed. Finally, the future directions on the researches and applications of the citrus peel were prospected.
Publication Date
9-15-2022
First Page
177
Last Page
182
DOI
10.13652/j.spjx.1003.5788.2022.90112
Recommended Citation
Qing-miao, TANG and Lu-feng, WANG
(2022)
"Functional components of citrus peel and its processing and application status,"
Food and Machinery: Vol. 38:
Iss.
6, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2022.90112
Available at:
https://www.ifoodmm.cn/journal/vol38/iss6/31
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