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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2011

Volumen: 125

Número: 1

Pages: 232-239

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.09.012 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus