Author:
Lv Xinmiao,Zhao Siyu,Ning Zhangchi,Zeng Honglian,Shu Yisong,Tao Ou,Xiao Cheng,Lu Cheng,Liu Yuanyan
Funder
National Science Foundation of China
Beijing Nova Program
Beijing Municipal Natural Science Foundation
Publisher
Springer Science and Business Media LLC
Reference129 articles.
1. García-Salas P, Gómez-Caravaca AM, Arráez-Román D, Segura-Carretero A, Guerra-Hernández E, García-Villanova B, Fernández-Gutiérrez A (2013) Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder. Food Chem 141:869–878
2. He D, Shan Y, Wu Y, Liu G, Chen B, Yao S (2011) Simultaneous determination of flavanones, hydroxycinnamic acids and alkaloids in citrus fruits by HPLC-DAD–ESI/MS. Food Chem 127:880–885
3. Kelebek H, Selli S (2011) Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice. J Sci Food Agric 91:1855–1862
4. Economos C, Clay WD (1999) Nutritional and health benefits of citrus fruits. Food Nutr Agric 24:11–18
5. Committee NP (2010) Pharmacopoeia of People’s Republic of China, vol 2. China Medicinal Science and Technology Press, Beijing
Cited by
238 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