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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 641-647
Variation in limonin and nomilin content in citrus fruits of eight varieties determined by modified HPLC
Shengjia Huang1, Xinya Liu1, Bo Xiong1, Xia Qiu1, Guochao Sun2, Xiaojia Wang1, Xu Zhang1, Zhixiang Dong1, Zhihui Wang1,2
1College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People’s Republic of China, 2Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, People’s Republic of China
KEYWORD
Citrus, Limonin, Nomilin, Content, HPLC
Food Science and Biotechnology 2019 ; 28(3): 641-647
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