Influence of Postharvest Hot Water Treatment on Nutritional and Functional Properties of Kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit-Reference-Cited by-同舟云学术

Influence of Postharvest Hot Water Treatment on Nutritional and Functional Properties of Kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit

Published:2007-12-29 Issue:2 Volume:56 Page:455-460
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schirra Mario¹,Palma Amedeo¹,D’Aquino Salvatore¹,Angioni Alberto¹,Minello Elisabeth V.¹,Melis Marinella¹,Cabras Paolo¹

Affiliation:

1. CNR Istituto di Scienze delle Produzioni Alimentari, Sassari, via dei Mille, 07100 Sassari, Italy, and Dipartimento di Tossicologia, Università di Cagliari, via Ospedale 72, 09124 Cagliari, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0714160

Reference56 articles.

1. Attaway, J. A.; Moore, E. L. Newly discovered health benefits of citrus fruit and juices.InProceedings of the International Society for Citriculture;Tribulato, E., Gentile, A., Reforgiato, G., Eds.Acireale, Italy, 1992; Vol.3, pp1136–1139.

2. Economos, C.; Clay, W. D.Nutritional and Health Benefits of Citrus Fruit;FAO:Rome, Italy, 1999; Vol.24, pp11–18.

3. Fresh Fruit Cultivars

4. Volatile Constituents of the Essential Oil of Kumquat

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