Chemical composition of blood orange varieties from Turkey: A comparative study

Pharmacognosy Magazine

Volumn 5, Issue 20, 2009, Pages 329-335

  Ebru, Kafkas ^a   Sezai, Ercisli ^b   Namik, Kemal Koc ^a   Konce, Baydar ^a   Huseyin, Yilmaz ^c  

^a CUKUROVA UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

^c Netkim Private Company   (Turkey)

Author keywords

Aroma; Blood oranges; Citrus; Fatty acids; Total flavonoid; Total phenols; Vitamin C

Indexed keywords

ASCORBIC ACID; CARBOXYLIC ACID; FATTY ACID; FLAVONOID; GALLIC ACID; LINOLEIC ACID; LIPID; PHENOL; SUGAR;

AROMA; ARTICLE; BLOOD ORANGE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY INTAKE; FATTY ACID ANALYSIS; ORANGE (FRUIT); TURKEY (REPUBLIC); VARIETAS;

EID: 74049115074     PISSN: 09731296     EISSN: None     Source Type: Journal    
DOI: 10.4103/0973-1296.58155     Document Type: Article

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