Physico-chemical variation in peel oils of Khasi mandarin (Citrus reticulata Blanco) during ripening
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/s40502-015-0164-5.pdf
Reference37 articles.
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2. Andra, V., Nadia, N., Teresa, R. M., & Andrea, A. (2003). Analysis of some Italian lemon liquors (Limoncello). Journal of Agricultural Food Chemistry, 51, 4978–4983.
3. AOAC. (1984). Official methods of analysis (14th ed.). Washington: Association of Official Analytical Chemists.
4. Attaway, J. A., Pieringer, A. P., & Barabas, L. J. (1966). The origin of citrus flavour components I: The analysis of citrus leaf oils using gas-liquid chromatography, thin-layer chromatography, and mass spectrometry. Phytochemistry, 5, 141–151.
5. Attaway, J. A., Pieringer, A. P., & Busling, B. S. (1968). Origin of citrus flavor components IV. The terpenes of Valencia orange, leaf, peel and blossom oils. Phytochemistry, 7, 1695–1698.
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