Comparison of the Cold-Pressed Peel Oil Composition between ]Korean and Japanese Satsuma Mandarin (Citrus unshiu Marcov. forma Miyagawa-wase) by GC, GC-MS and GC-O |
Park, Hyang-Sook
(Department of Food Nutrition, Shinheung College)
Sawamura, Masayoshi (Department of Bioresources Science, Faculty of Agriculture, Kochi University) |
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Volatile leaf oils of some south-western and southern Australian species of the genus Eucalyptus. A. Subgenus Eudesmia: B. Subgenus Symphyomytus: (a) Section Exsertaria; (b) Series Globulares
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DOI ScienceOn |
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Aroma components of Satsuma mandarin oranges grown in vinyl houses and in open fields (Quality of Satsuma mandarin fruits from vinyl houses cultures.)
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DOI |
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Fruit production-with special emphasis on fruit for processing
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Shizuoka Prefectural Agricultural Cooperation of Citrus Fruits
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Evaluation of edible quality of commercial Satsuma mandarin (Citrus unshiu MARC.). Ⅱ. Relationship of palatability with refractive index and pH of commercial Satsuma mandarin
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DOI |
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Evaluation of edible quality of commercial Satsuma mandarin (Citrus unshiu MARC.). Statistical analysis of organoleptic evaluation and sampling for the grading
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DOI |
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Evaluation of edible quality of commercial Satsuma mandarin (Citrus unshiu MARC.). Ⅰ. Analysis of the characters of commercial Satsuma mandarin based on the principal components
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DOI |
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The influence of ethylene, oxygen, and carbon dioxide on the maturation of bananas and Satsuma Mandarin fruits
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Effects of ethylene on peel puffing of Satsuma mandarin
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DOI |
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Studies on the chemotaxonomy of the Citrus genus
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Determination of the enantiomeric composion of α-terpineol in essential oils
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DOI ScienceOn |
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Composition of the essential oil of Citrus tamurana Hort. ex Tanaka(Hyuganatsu)
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DOI ScienceOn |
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Volatile components of essential oils of Citrus genus
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Composition of peel oil from Citrus unshiu
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Composition of peel oil from Citrus unshiu
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DOI |
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Studies on the coloring of Satsuma mandarin (Citrus unshiu Marc.). Ⅲ. The relation of fruit condition and coloring by the treatment of sealing with ethylene for 15 hours
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DOI |
19 |
Quantitative determination of volatile constituents in the pummelo (Citrus grandis Os-beck forma Tosabuntan)
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DOI |
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