Volatile components of peel oils of Italian and Japanese lemon and bergamot

Italian Journal of Food Science

Volumn 11, Issue 2, 1999, Pages 121-130

  Sawamura, M ^b   Poiana, M ^a   Kawamura, A ^b   Itoh, T ^b   Song, H S ^b   Ukeda, H ^b   Mincione, B ^b  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b KOCHI UNIVERSITY   (Japan)

Author keywords

Bergamot (Citrus bergamia Risso and Poiteau); GC; GCMS; Isozymes; Italian oils; Japanese oils; Lemon (Citrus limon L. Burm.); Volatile fraction composition

Indexed keywords

CITRUS; CITRUS AURANTIUM BERGAMIA; CITRUS LIMON;

EID: 0033412710     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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