Identification and quantitative analysis of β-cryptoxanthin and β-citraurin esters in Satsuma mandarin fruit during the ripening process.
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DOI: 10.1016/j.foodchem.2017.05.015
Abstract: In this study, to investigate the xanthophyll accumulation in citrus fruits, the major fatty acid esters of β-cryptoxanthin and β-citraurin were identified, and changes in their contents were investigated in two Satsuma mandarin varieties, 'Miyagawa-wase'… read more here.
Keywords: citraurin; satsuma mandarin; cryptoxanthin citraurin; cryptoxanthin ... See more keywords