Comparative study of flavonoid and scoparone accumulation in different Citrus species and their susceptibility to Penicillium digitatum

  1. Ortuño, A.
  2. Díaz, L.
  3. Alvarez, N.
  4. Porras, I.
  5. García-Lidón, A.
  6. Del Río, J.A.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2011

Volume: 125

Issue: 1

Pages: 232-239

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.09.012 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus