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Lipids in citrus fruit juice. 1. Lipid content during orange ripening in eastern Sicily

Author:
Nicolosi-Asmundo, C., Cataldi-Lupo, C.M., Campisi, S., Russo, C.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.6 pp. 1023-1027
ISSN:
0021-8561
Subject:
citrus fruits, orange juice, lipids, fatty acids, ripening, cultivars, color, linoleic acid, linolenic acid, Sicily
Agid:
1359300