Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel

Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel

10.1016/j.foodchem.2012.02.162

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Bibliographic Details
Main Authors: Cheong, M.W., Chong, Z.S., Liu, S.Q., Zhou, W., Curran, P., Yu, B.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Calamansi (Citrus microcarpa)
CDA
PCA
Peel
Sensory evaluation
Volatiles
Online Access:http://scholarbank.nus.edu.sg/handle/10635/75715
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Institution: National University of Singapore
Description
Summary:10.1016/j.foodchem.2012.02.162

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