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Study on the volatile oils and volatile components in the rind of Changshan Huyou pomelo cultivar



Study on the volatile oils and volatile components in the rind of Changshan Huyou pomelo cultivar



Journal of Fruit Science 24(1): 109-112



The volatile oils and the volatile oil chemical components from the fruit rind of pummelo Changshan Huyou were extracted by water vapour distillation using organic solvent. The chemical compounds were separated and identified by GC-MS-DS. Forty-nine volatile components of the rind were identified and analysed.

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Accession: 012930986

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