Citrus Science and Technology: Nutrition, anatomy, chemical composition, and bioregulation

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Avi Publishing Company, 1977 - House & Home - 531 pages
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Abstract: This first volume of a 2-volume set is devoted to nutritional aspects of citrus fruits and their products, fruit anatomy, qualitative and quantitative chemical compositions of fresh fruits and their products, and bioregulation, and is presented for students, technologists, nutritionists, biochemists and plant scientists. The information provided should be useful in assessing the nutritional benefit, product potential, and chemical complexity of citrus fruits. Substantial emphasis is placed on the components of citrus fruits and their chemical composition. The individual topics (e.g., role in human nutrition, organic acids, essential oils) are presented by appropriate authoritative investigators. (wz).

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Contents

CHAPTER PAGE
1
FLAVONOID CONSTITUENTS OF CITRUS Robert M
397
ESSENTIAL OILS Philip E Shaw
427
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