Comparison of some biochemical characteristics of different citrus fruits
Shela GorinsteinDepartment of Medicinal Chemistry, School of Pharmacy, The Hebrew University of Jerusalem, POB 12065, 91120, Jerusalem, IsraelOlga Martı́n-BellosoDepartment of Food Technology, University of Lleida, Alcalde Rovira Roure 177, 25198 Lleida, SpainYong‐Seo ParkDepartment of Horticultural Breeding, Mokpo National University, South KoreaRatiporn HaruenkitDepartment of Agricultural Industry, Faculty of Agricultural Technology, King Mondkut Institute of Technology, Ladkrabang, Bangkok, ThailandAntonı́n LojekInstitute of Biophysics, Academy of Sciences of the Czech Republic, Brno, Czech RepublicMilan Čı́žInstitute of Biophysics, Academy of Sciences of the Czech Republic, Brno, Czech RepublicAbraham CaspiInstitute of Cardiology, Kaplan Medical Center, Rehovot, IsraelImanuel LibmanInstitute of Cardiology, Kaplan Medical Center, Rehovot, IsraelSimon TrakhtenbergInstitute of Cardiology, Kaplan Medical Center, Rehovot, Israel
2001en
ABI
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