A comparison of the peel oil components of Australian native lime (Microcitrus australe) and Mexican lime (Citrus aurantifolia Swingle)-Reference-Cited by-同舟云学术

A comparison of the peel oil components of Australian native lime (Microcitrus australe) and Mexican lime (Citrus aurantifolia Swingle)

Published:2005 Issue:3 Volume:85 Page:522-525
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Craske John D,Suryadi Norman,Wootton Michael

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference5 articles.

1. Volatile constituents in juice and oil of Australian wild lime (Microcitrus inodora)

2. http://newcrop.hort.purdue.edu/newcrop/morton/ mexican_lime.html (1987) The website is adapted from the book: Morton J, Mexican Lime in Fruits of Warm Climates. Morton JF, Miami, FL (1987).

3. Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry. Allured, Carol Stream, IL (1995).

4. and Terpenes and Terpenoids, in Biochemical Applications of Mass Spectrometry. Wiley-Interscience, New York, pp 351-385 (1972).

5. and (1998). The Atlas of Spectral Data of Sesquiterpene Hydrocarbons. EB Verlag, Hamburg.

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