Isolation and characterization of terpenes from Citrus reticulata and their comparative distribution among other citrus species
- 1 November 1967
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 15 (6), 1044-1047
- https://doi.org/10.1021/jf60154a025
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The origin of citrus flavor components—III.☆A study of the percentage variations in peel and leaf oil terpenes during one seasonPhytochemistry, 1967
- Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus OilsJournal of Food Science, 1965
- Zur Kenntnis ätherischer Öle. 1. Mitteilung. Zur Kenntnis des Mandarinenschalen‐Öls (Citrus reticulata BLANCO, bzw. Citrus nobilis var. deliciosa SWINGLE „Mandarin”︁)Helvetica Chimica Acta, 1963
- Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)a,bJournal of Food Science, 1961
- PREPARATION OF TERPENELESS ESSENTIAL OILS. A CHROMATOGRAPHIC PROCESSIndustrial & Engineering Chemistry, 1952