Variation in the content and composition of limonoids in fruits of four pomelo varieties during fruit development: The natural debittering process in pomelo fruits-Reference-Cited by-同舟云学术

Variation in the content and composition of limonoids in fruits of four pomelo varieties during fruit development: The natural debittering process in pomelo fruits

Published:2021-07 Issue: Volume:100 Page:103928
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Huang Shengjia^ORCID,Dong Tiantian,Xiong Bo,Qiu Xia,Sun Guochao,Liao Ling,Fan Nana,Wang Xun,Deng Honghong,He Siya,Hu Yushan,Wang Zhihui^ORCID

Funder

Department of Science and Technology of Sichuan Province

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Changes in volatile and non-volatile flavor chemicals of "Valencia" orange juice over the harvest seasons;Bai;Foods,2016

4. Limonoid content of sour orange varieties;Breksa;J. Sci. Food Agric.,2011

5. Concentration and distribution of main bitter compounds in fruit tissues of’ Oroblanco’ (Citrus grandis L. x Citrus paradisi Macf.);Chen;Sci. Hortic.,2015

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