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NTIS 바로가기Food chemistry, v.134 no.2, 2012년, pp.686 - 695
Cheong, M.W. , Chong, Z.S. , Liu, S.Q. , Zhou, W. , Curran, P. , Bin Yu
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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