Citron and lemon under the lens of HR-MAS NMR spectroscopy

Author:

Mucci Adele,Parenti Francesca,Righi Valeria,Schenetti Luisa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Constituents of peel and leaf essential oils of Citrus medica L.;Bhuiyan;Journal of Scientific Research,2009

2. Braddock, R. J., & Kesterson, J. W. (1973). Citrus seed oils. Bullettin of Institute of Food and Agricultural Sciences (University of Florida). 756, 1–30. URL: .

3. Quantitative analysis of the volatile constituents of lemon peel oil. Effects of silica gel chromatography on the composition of its hydrocarbon and oxygenated fractions;Chamblee;Journal of Agricultural Food Chemistry,1991

4. Determination of intracellular pH and compartmentation using diffusion-weighted NMR spectroscopy with pH-sensitive indicators;Cohen;Magnetic Resonance in Medicine,2004

5. Glycine betaine and glycine betaine analogues in common foods;de Zwart;Food Chemistry,2003

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