Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata)
Version of Record online: 6 MAR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 4, pages C469–C475, April 2012
How to Cite
Asikin, Y., Taira, I., Inafuku, S., Sumi, H., Sawamura, M., Takara, K. and Wada, K. (2012), Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata). Journal of Food Science, 77: C469–C475. doi: 10.1111/j.1750-3841.2011.02604.x
- Issue online: 19 APR 2012
- Version of Record online: 6 MAR 2012
- MS 20111297 Submitted 10/26/2011, Accepted 12/8/2011.
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