Effect of canning and storage on carotenoids (vitamin A activity) and vitamin C in Spanish and Turkish oranges
- 1 July 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (7) , 737-743
- https://doi.org/10.1002/jsfa.2740320716
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Carotenoid synthesis in Turkish lemons and oranges as influenced by triethylamine derivativesPhytochemistry, 1978
- Effects of Two Triethylamines on the Carotenogenesis of Turkish Lemons and OrangesZeitschrift für Pflanzenphysiologie, 1978
- Carotenoids of Lilies and of Red Pepper: Biogenesis of Capsanthin and CapsorubinZeitschrift für Pflanzenphysiologie, 1977
- Carotenoids of floral parts and of the spadix of Arum maculatumZeitschrift für Pflanzenphysiologie, 1975
- Citrus Fruits and Processed Citrus Products in Human Nutrition1Published by S. Karger AG ,1973
- Induced color changes in grapefruit and orangePhytochemistry, 1972
- CAROTENOIDS IN JUICE OF SHAMOUTI ORANGEJournal of Food Science, 1971
- Carotenoids in Flavedo of Marsh Seedless GrapefruitJournal of Agricultural and Food Chemistry, 1967
- Red Pepper Carotenoids, The Carotenoids of Red Bell PeppersJournal of Agricultural and Food Chemistry, 1962
- Carotenoids in Delonix regia (Gul Mohr) flowerBiochemical Journal, 1962