Comparison of Volatile Concentrations in Hand-Squeezed Juices of Four Different Lemon Varieties-Reference-Cited by-同舟云学术

Comparison of Volatile Concentrations in Hand-Squeezed Juices of Four Different Lemon Varieties

Published:2006-02-03 Issue:5 Volume:54 Page:1844-1848
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Allegrone Gianna¹,Belliardo Flavio¹,Cabella Paolo¹

Affiliation:

1. Dipartimento di Scienze Chimiche, Alimentari, Farmaceutiche e Farmacologiche, Università degli Studi del Piemonte Orientale, via Bovio 6, 28100 Novara, Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, via Pietro Giuria 9, 10125 Torino, and Mastertaste SpA, via Fossata 114, 10122 Torino, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051206s

Reference27 articles.

1. Lawrence, B. M. Lemon oil.Essential Oils 1979−1980

2. p 30. (b) Lawrence, B. M.Essential Oils 1988−1991

3. Lawrence, B. M. Lemon oil.Essential Oils 1979−1980; Allured Publishing: Carol Stream, IL, 1981; p 30.

4. (b) Lawrence, B. M.Essential Oils 1988−1991; Allured Publishing: Carol Stream, IL, 1983; pp 61−69.

5. Lawrence, B. M. Lemon oil.Essential Oils 1992−1994

Cited by 52 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of aroma components changes in Gannan navel orange at different growth stages by HS-SPME-GC–MS, OAV, and multivariate analysis;Food Research International;2024-01

2. Antioxidant, angiotensin converting enzyme inhibitory and anthelmintic activities of bark essential oil of Cinnamomum bejolghota (Buch.-Ham.) Sweet from North East India;Vietnam Journal of Science and Technology;2023-10-20

3. Nutritional and volatile profiles of pulp and flavedo from four local pummelo cultivars grown in Fujian province of China;Journal of Food Science;2023-07-17

4. Changes and correlation analysis of volatile compounds, key enzymes, and fatty acids in lemon flavedo under different drying methods;Drying Technology;2023-03-06

5. Dynamic changes in volatile and non-volatile flavor compounds in lemon flavedo during freeze-drying and hot-air drying;LWT;2023-02