Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices

Food Chemistry

Volumn 162, Issue , 2014, Pages 186-191

  Lorente, José ^a   Vegara, Salud ^a   Martí, Nuria ^a   Ibarz, Albert ^b   Coll, Luís ^c   Hernández, Julio ^c   Valero, Manuel ^a   Saura, Domingo ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b UNIVERSITY OF LLEIDA   (Spain)

^c Laboratorios ECOSUR Polígono Industrial Base 2000 San Martín   (Spain)

Author keywords

Chemical composition; Hesperidin content; Lemon juice; Organic acids; Reference guideline; Sugar profile

Indexed keywords

FLAVONOIDS; ORGANIC ACIDS;

CHEMICAL COMPOSITIONS; HESPERIDIN CONTENT; LEMON JUICE; REFERENCE GUIDELINE; SUGAR PROFILES;

CITRUS FRUITS;

ALANINE; ARGININE; ASPARAGINE; CALCIUM; CITRIC ACID; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; GLUTAMINE; GLYCINE; HESPERIDIN; HISTIDINE; ISOCITRIC ACID; ISOLEUCINE; LEUCINE; LYSINE; MAGNESIUM; MALIC ACID; METHIONINE; MINERAL; PECTIN; PHENYLALANINE; PHOSPHORUS; POTASSIUM; PROLINE; SERINE; SUCROSE; THREONINE; TYROSINE; VALINE; FOOD ADDITIVE;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; COMMERCIAL PHENOMENA; CONCENTRATION (PARAMETERS); LEMON JUICE; ANALYSIS; BEVERAGE; CHEMISTRY; CITRUS; FRUIT; SPAIN;

BEVERAGES; CITRUS; FOOD ADDITIVES; FRUIT; SPAIN;

EID: 84900566107     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.042     Document Type: Article

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