ICAR Research Data Repository for Knowledge Management
Citrus fruits - varieties, chemistry, technology, and quality evaluation. II. Chemistry, technology, and quality evaluation. A. Chemistry.
IR@CSIR-CFTRI
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| Relation |
http://ir.cftri.com/3468/
CRC-10-83 |
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| Title |
Citrus fruits - varieties, chemistry, technology, and quality evaluation. II. Chemistry, technology, and quality evaluation. A. Chemistry.
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| Creator |
Ranganna, S.
Govindarajan, V. S. Ramana, K. V. R. |
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| Subject |
03 Citrus fruits
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| Description |
The topic is reviewed under the following headings: Size and structure of citrus fruit; and Chemical composition of fruit (carbohydrates, polysaccharides, structural chemistry of pectin, organic acids, nitrogenous constituents, lipids, carotenoids, vitamins, inorganic elements, flavonoids, limonoids, volatile flavouring constituents, and stability of essences during storage). [See FSTA (1983) 15 6J810 for part I.]
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| Date |
1983
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3468/1/crc_food_sci_%26_nutrition_18%284%29_313-.pdf
Ranganna, S. and Govindarajan, V. S. and Ramana, K. V. R. (1983) Citrus fruits - varieties, chemistry, technology, and quality evaluation. II. Chemistry, technology, and quality evaluation. A. Chemistry. CRC Critical Reviews in Food Science and Nutrition, 18 (4). 313-386, 649 ref.. |
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