Orange ( Citrus sinensis (L.) Osbeck)
Author:
Publisher
Elsevier
Reference49 articles.
1. On line characterization of 58 phenolic compounds in Citrus fruit juices from Spanish cultivars by high-performance liquid chromatography with photodiode-array detection coupled to electrospray ionization triple quadrupole mass spectrometry;Abad-Garcia;Talanta,2012
2. Comparison of odour active compounds detected by gas-chromatography-olfactometry between hand-squeezed juices from different orange varieties;Arena;Food Chemistry,2006
3. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil;Barros;Food Chemistry,2012
4. Survey of Phenolic Compounds Produced in Citrus;Berhow,1998
5. Physical characters and chemical composition as affected by scions and rootstocks;Bitters,1961
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