Role of Citrus Juice Sacs
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-8699-6_11
Reference34 articles.
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2. Adeniyi AG et al (2022) Effect of salt impregnation on the properties of orange albedo biochar. Clean Chem Eng 3:100059. https://doi.org/10.1016/j.clce.2022.100059
3. Adeel T, Tariq A, Auranzaib AM (2015) Flavours from citrus peels and their functions in food. J Food Dairy Technol 3:5–17
4. Agócs A, Nagy V, Szabó Z, Márk L, Ohmacht R, Deli J (2007) Comparative study on the carotenoid composition of the peel and the pulp of different citrus species. Innovat Food Sci Emerg Technol 8(3):390–394. https://doi.org/10.1016/j.ifset.2007.03.012
5. Ahmed M, Saeid A (2021) Citrus fruits: nutritive value and value-added products. Citrus - Research, Development and Biotechnology. https://doi.org/10.5772/intechopen.95881
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