Volatile constituents of yuzu ( Citrus junos Sieb. ex Tanaka) peel oil: A review
Author:
Affiliation:
1. Institut de Chimie de Nice Université Côte d’Azur Nice France
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3630
Reference78 articles.
1. Food and Agriculture Organization of the United Nations http://www.fao.org/faostat/en/#data/QC accessed on May 7 2019
2. The taste of citrus juice;Kilburn RW;Proc Fla State Hortic Soc,1958
3. Seasonal changes in color and carotenoid composition of yuzu (Citrus junos Tanaka) and Lisbon lemon (Citrus limon Burm. f) peel;Kon M;J Food Sci Tech,1987
4. Characteristic volatile components of Japanese sour citrus fruits: Yuzu, Sudachi and Kabosu
5. Preparation of Citrus essential oils: Effects of silica gel treatment on volatile composition of yuzu (Citrus junos) Cold‐pressed peel oil;Njoroge SM;J Essent Oil Bear Pl,2004
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