Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel.

Autor:	Matsuo, Yu1, Miura, Larissa Akari1, Araki, Tetsuya1, Yoshie-Stark, Yumiko1 yumiko_y@toyo.jp
Zdroj:	Food Chemistry. May2019, Vol. 279, p356-363. 8p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect