Comparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)
1. Comparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)

Behzad Babazadeh Darjazi

Volume 5, Issue 2, pp. 52-107 , Spring 2017, , Pages 98-107

http://dx.doi.org/10.26655/ijabbr.2017.3.9

Abstract
  studies had shown that oxygenated compounds were important in food products. It seems that Citrus species had a profound influence on this factor. The goal of the present study was ...  Read More
The Effect of Extraction Methods on Murcott Mandarin (Citrus Reticulata) Peel Components
2. The Effect of Extraction Methods on Murcott Mandarin (Citrus Reticulata) Peel Components

Behzad Babazadeh Darjazi

Volume 2, Issue 6 , Spring 2014, , Pages 2109-2119

Abstract
  Studies had shown that oxygenated compounds are important in food products. It seems that extraction methods had a profound influence on this factor. The goal of the present study is ...  Read More
Comparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)
3. Comparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)

Behzad Babazadeh Darjazi

Volume 1, Issue 12 , Autumn 2013, , Pages 1558-1568

Abstract
  Studies had shown that oxygenated compounds were important in food products. It seems that Citrus species had a profound influence on this factor. The goal of the present study was ...  Read More
The Effect of Two Mandarin (Citrus reticulata) Cultivars on Peel Components and Juice Quality Parameters
4. The Effect of Two Mandarin (Citrus reticulata) Cultivars on Peel Components and Juice Quality Parameters

Behzad Babazadeh Darjazi

Volume 1, Issue 11 , Autumn 2013, , Pages 1351-1363

Abstract
  Studies have shown that oxygenated compounds and TSS are important in food products. It seems that cultivars have a profound influence on these factors. The goal of the present study ...  Read More