The Composition of Volatile Aroma Components, Flavanones, and Polymethoxylated Flavones in Shiikuwasha (Citrus depressa Hayata) Peels of Different Cultivation Lines

Author:

Asikin Yonathan1,Taira Ikuko2,Inafuku-Teramoto Sayuri2,Sumi Hidekazu3,Ohta Hideaki4,Takara Kensaku12,Wada Koji12

Affiliation:

1. United Graduate School of Agricultural Science, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan

2. Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan

3. Ogimi Village Office, 157 Oganeku, Ogimi, Okinawa 905-1392, Japan

4. Faculty of Nutritional Sciences, Nakamura Gakuen University, 5-7-1 Befu, Johnan-ku, Fukuoka 814-0198, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference38 articles.

1. Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

2. Hydroxylated Polymethoxyflavones and Methylated Flavonoids in Sweet Orange (Citrus sinensis) Peel

3. Department of Agriculture, Forestry and Fisheries, Okinawa Prefectural Government. Annual Report of Distribution of Horticultural Products in Okinawa Prefecture(in Japanese);Department of Agriculture, Forestry and Fisheries, Okinawa Prefectural Government:Okinawa, Japan, 2011; pp80–100.

4. Effect of Extraction Method on Yield and Quality of Citrus depressa Juice

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