Citrus fruits — Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry

Ranganna, S.; Govindarajan, V S; Ramana, K. V. R.; Kefford, J. F.

doi:10.1080/10408398309527366

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Citrus fruits — Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry

Author(s): S. Ranganna , V. S. Govindarajan , K. V. R. Ramana , J. F. Kefford

Publication date Created: September 29 2009

Publication date (Electronic): September 29 2009

Journal: C R C Critical Reviews in Food Science and Nutrition

Publisher: Informa UK Limited

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Biological interactions between polysaccharides and divalent cations: The egg-box model

Gregor T. Grant, Edwin Morris, David A. Rees … (1973)

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A Simplified Method for Determination of Some Aspects of the Carotenoid Distribution in Natural and Carotene-Fortified Orange Juice

WILLIAM HIGBY (1962)

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THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE

C. SPAANSEN, C. VERSTEEG, F Rombouts … (1980)

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Author and article information

Journal

Title: C R C Critical Reviews in Food Science and Nutrition

Abbreviated Title: C R C Critical Reviews in Food Science and Nutrition

Publisher: Informa UK Limited

ISSN (Print): 0099-0248

Publication date Created: September 29 2009

Publication date Created: January 1983

Publication date (Electronic): September 29 2009

Publication date (Print): January 1983

Volume: 18

Issue: 4

Pages: 313-386

Article

DOI: 10.1080/10408398309527366

PubMed ID: 6354594

SO-VID: dc8bec67-3693-41e6-b904-940f944afdf2

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Citrus fruits — Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry

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Most cited references 252

Biological interactions between polysaccharides and divalent cations: The egg-box model

A Simplified Method for Determination of Some Aspects of the Carotenoid Distribution in Natural and Carotene-Fortified Orange Juice

THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE

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