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Citrus fruits - varieties, chemistry, technology, and quality evaluation. II. Chemistry, technology, and quality evaluation. A. Chemistry.

Ranganna, S. and Govindarajan, V. S. and Ramana, K. V. R. (1983) Citrus fruits - varieties, chemistry, technology, and quality evaluation. II. Chemistry, technology, and quality evaluation. A. Chemistry. CRC Critical Reviews in Food Science and Nutrition, 18 (4). 313-386, 649 ref..

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Abstract

The topic is reviewed under the following headings: Size and structure of citrus fruit; and Chemical composition of fruit (carbohydrates, polysaccharides, structural chemistry of pectin, organic acids, nitrogenous constituents, lipids, carotenoids, vitamins, inorganic elements, flavonoids, limonoids, volatile flavouring constituents, and stability of essences during storage). [See FSTA (1983) 15 6J810 for part I.]

Item Type: Article
Uncontrolled Keywords: CITRUS-FRUITS; composition of citrus fruits, Review; structure of citrus fruits, Review; REVIEWS-; citrus fruits, composition of; citrus fruits, structure of
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Sep 2010 11:06
Last Modified: 09 Sep 2010 11:06
URI: http://ir.cftri.com/id/eprint/3468

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