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

Food chemistry, v.134 no.2, 2012년, pp.686 - 695  

Cheong, M.W. ,  Chong, Z.S. ,  Liu, S.Q. ,  Zhou, W. ,  Curran, P. ,  Bin Yu

Abstract AI-Helper 아이콘AI-Helper

Volatile compounds in the peel of calamansi (Citrus microcarpa) from Malaysia, the Philippines and Vietnam were extracted with dichloromethane and hexane, and then analysed by gas chromatography-mass spectroscopy/flame ionisation detector. Seventy-nine compounds representing >98% of the volatiles we...

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