Estimating bergamot juice adulteration of lemon juice by High-Performance Liquid Chromatography (HPLC) analysis of flavanone glycosides

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 13, 2008, Pages 5407-5414

  Cautela, Domenico ^a,f   Laratta, Bruna ^b   Santelli, Francesca ^c   Trifirò, Antonio ^d   Servillo, Luigi ^e   Castaldo, Domenico ^a  

^a Stazione Sperimentale per le Industrie delle Essenze e dei Derivati Agrumari   (Italy)

^b CNR Consiglio Nazionale delle Ricerche   (Italy)

^c Laboratori Integrati Studio Alfa   (Italy)

^d Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^e UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^f SSEA   (Italy)

Author keywords

Bergamot juice; Bitter orange; Chinotto; Flavanone glycosides; Fruit juice adulteration; Lemon juice

Indexed keywords

FLAVANONE; FLAVANONE DERIVATIVE; GLYCOSIDE;

ARTICLE; BEVERAGE; CHEMISTRY; CITRUS FRUIT; COMPARATIVE STUDY; FOOD INDUSTRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STANDARD;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRUS; FLAVANONES; FOOD INDUSTRY; FRUIT; GLYCOSIDES;

CITRUS; CITRUS AURANTIUM; CITRUS AURANTIUM BERGAMIA; CITRUS LIMON; CITRUS MYRTIFOLIA;

EID: 47849086050     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8006823     Document Type: Article

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