Content changes of bitter compounds in 'Guoqing No.1' Satsuma mandarin (Citrus unshiu Marc.) during fruit development of consecutive 3 seasons

Food Chemistry

Volumn 145, Issue , 2014, Pages 963-969

  Li, Shaojie ^a   Wang, Zhuang ^a   Ding, Fan ^a   Sun, Da ^a   Ma, Zhaocheng ^a   Cheng, Yunjiang ^a   Xu, Juan ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

'Guoqing No.1' Satsuma mandarin (Citrus unshiu Marc.); Bitter compounds; HPLC; Limonin; Naringin; Nomilin

Indexed keywords

BITTER COMPOUNDS; CITRUS UNSHIU; HPLC; LIMONIN; NARINGIN; NOMILIN;

BIOCHEMISTRY; FLAVONOIDS; HISTOLOGY; TISSUE;

FRUITS;

AGLYCONE; AURANTIIN; FLAVONOID; LIMONIN; LIMONOID; NOMILIN;

ARTICLE; BIOSYNTHESIS; BITTER TASTE; CORRELATION COEFFICIENT; FRUIT DEVELOPMENT; MEMBRANE; METABOLISM; NONHUMAN; SATSUMA; SEASON;

CITRUS UNSHIU;

'GUOQING NO.1' SATSUMA MANDARIN (CITRUS UNSHIU MARC.); BITTER COMPOUNDS; DAYS POST ANTHESIS; DPA; HPLC; JS; JUICE SACS; LIMONIN; NARINGIN; NOMILIN; SEGMENT MEMBRANE; SM;

BENZOXEPINS; CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRUS; CROPS, AGRICULTURAL; DOWN-REGULATION; FLAVANONES; FLAVONOIDS; FRUIT; LIMONINS; PONCIRUS; REPRODUCIBILITY OF RESULTS; SEASONS; SENSATION; SPECTROPHOTOMETRY, ULTRAVIOLET; TASTE; TRANSPLANTATION CHIMERA;

EID: 84884689352     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.040     Document Type: Article

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