回复trueyeoman发表于:2020/9/6 14:07:40悬赏金额:
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【序号】:1
【作者】Liu C, Cheng Y, Zhang H, Deng X, Chen F, Xu J.
【题名】:Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.
【期刊】:J Agric Food Chem.
【年、卷、期、起止页码】:2012 Mar 14;60(10):2617-28.
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【序号】:2
【作者】Asikin Y, Taira I, Inafuku S, Sumi H, Sawamura M, Takara K, Wada K.
【题名】:Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
【期刊】:J Food Sci.
【年、卷、期、起止页码】:2012 Apr;77(4):C469-75.
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【序号】:3
【作者】Loizzo MR, Tundis R, Bonesi M, Menichini F, De Luca D, Colica C, Menichini F.
【题名】:Evaluation of Citrus aurantifolia peel and leaves extracts for their chemical composition, antioxidant and anti-cholinesterase activities.
【期刊】:J Sci Food Agric.
【年、卷、期、起止页码】:2012 Dec;92(15):2960-7.
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【序号】:4
【作者】Schipilliti L, Bonaccorsi I, Cotroneo A, Dugo P, Mondello L.
【题名】:Evaluation of gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) for the quality assessment of citrus liqueurs.
【期刊】:J Agric Food Chem.
【年、卷、期、起止页码】:2013 Feb 27;61(8):1661-70.
【全文链接】:
【序号】:5
【作者】Cheong MW, Chong ZS, Liu SQ, Zhou W, Curran P, Bin Yu.
【题名】:Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peel.
【期刊】:Food Chem.
【年、卷、期、起止页码】:2012 Sep 15;134(2):686-95.
【全文链接】: