Li, Shaojie <br/><br/>
Content changes of bitter compounds in 'Guoqing No.1' Satsuma mandarin (Citrus unshiu Marc.) during fruit development of consecutive 3 seasons.  [electronic resource] 

 -  Food chemistry  Feb 2014 
 - 963-9 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.09.040  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Benzoxepins--analysis<br/>China<br/>Chromatography, High Pressure Liquid<br/>Citrus--chemistry<br/>Crops, Agricultural--chemistry<br/>Down-Regulation<br/>Flavanones--analysis<br/>Flavonoids--analysis<br/>Fruit--chemistry<br/>Limonins--analysis<br/>Poncirus--chemistry<br/>Reproducibility of Results<br/>Seasons<br/>Sensation<br/>Spectrophotometry, Ultraviolet<br/>Taste<br/>Transplantation Chimera