Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange-Reference-Cited by-同舟云学术

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Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange

Published:2003-04 Issue:8 Volume:62 Page:1283-1289
ISSN:0031-9422
Container-title:Phytochemistry
language:en
Short-container-title:Phytochemistry

Author:

Moufida Saı̈dani,Marzouk Brahim

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry

Reference35 articles.

1. Fatty acids of Italian blood orange juice;Arena;J. Agric. Food Chem.,1998

2. Characterization of spanish orange juice for variable used in purity control;Aristoy;J. Agric. Food Chem.,1989

3. Biochemistry of Fruit Ripening;Baldwin,1993

4. Adaptation of macroscale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts;Carreau;J. Chromatogr.,1978

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