Comparative study on physicochemical, nutritional and enzymatic properties of two Satsuma mandarin (Citrus unshiu Marc.) varieties from different regions

Publication date: Available online 2 October 2020Source: Journal of Food Composition and AnalysisAuthor(s): Zihan Li, Runnan Jin, Zhixuan Yang, Xiao Wang, Gongyu You, Juanjuan Guo, Yuyu Zhang, Fengxia Liu, Siyi Pan
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research