Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Ecology, Evolution, Behavior and Systematics
Reference43 articles.
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2. Isolation and characterization of terpenes from Citrus reticulata Blanco and their comparative distribution among other Citrus species;Ashoor;J. Agric. Food Chem.,1967
3. The origin of Citrus flavor components-III. A study of the percentage variations in peel and leaf of terpenes during one season;Attaway;Phytochemistry,1967
4. Comparative study of Colombian Citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry;Blanco Tirado;J. Chromatagr. A,1995
5. Su alcune essenze di mandarino dell'Uruguay;Calvarano;Essenze Deriv. Agrumari,1989
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