Compositional characteristics and antibacterial activity of essential oils in citrus hybrid peels

Autor: Je-Hyuk Lee, Seon-Dae Shin, Cheong-Song Kim

Publikováno v: Food Science and Technology, Issue: ahead, Published: 22 NOV 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e95921, Published: 22 NOV 2021
Food Science and Technology (2021)

Satsuma mandarin (Citrus unshiu Marc.), Hallabong [(C. unshiu Marc. × C. sinensis Osb.)×(C. reticulata Blanco)], Cheonhyehyang [((C. unshiu×C. sinensis)×C. reticulata)×(C. reticulate×C. sinensis)], and Redhyang (citrus hybrid 'Kanpei), which ar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18a26b491b04fa8b24d73694f64a85d9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005068208&lng=en&tlng=en