Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology∗-Reference-Cited by-同舟云学术

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Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology∗

Published:1983-01 Issue:1 Volume:19 Page:1-98
ISSN:0099-0248
Container-title:C R C Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:C R C Critical Reviews in Food Science and Nutrition

Author:

Ranganna S.,Govindarajan V. S.,Ramana K. V. R.,Kefford J. F.

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398309527369

Reference679 articles.

1. Citrus fruits — varieties, chemistry, technology, and quality evaluation. Part I: Varieties, production, handling, and storage

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. New Food Product Development from Citrus Fruits;Citrus Fruits and Juice;2024

3. Manno‐oligosaccharides from Cassia Seed Gum Attenuate Atherosclerosis through Inflammation Modulation and Intestinal Barrier Integrity Improvement in ApoE^−/− Mice;Molecular Nutrition & Food Research;2023-11-15

4. Cold pressed lemon (Citrus limon) seed oil;Cold Pressed Oils;2020

5. Extraction, characterization and biological activity of citrus flavonoids;Reviews in Chemical Engineering;2018-01-08

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