Volume 11 (2023)
Volume 10 (2022)
Volume 9 (2021)
Volume 8 (2020)
Volume 7 (2019)
Volume 6 (2018)
Volume 5 (2017)
Volume 4 (2016)
Volume 3 (2015)
Volume 2 (2014)
Volume 1 (2013)
Keywords = Flavor components
Number of Articles: 4
Comparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)
Volume 5, Issue 2 , June 2017, , Pages 98-107
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
Volume 2, Issue 6 , June 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.)
Volume 1, Issue 12 , December 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
Volume 1, Issue 11 , November 2013, , Pages 1351-1363