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Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)

Posted June 26, 2017 by by Tyler Bahr

Peng LW, Sheu MJ, Lin LY, Wu CT, Chiang HM, Lin WH, Lee MC, Chen HC Journal of Food Chemistry, 2013 ABSTRACT: Kumquats (Fortunella margarita Swingle) cultivated in Taiwan are eaten raw or made into candied fruit or fruit tea. For the experiments described in this paper, essential oils were obtained from kumquat peels or… Read more »

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