Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and grapefruits (Citrus paradisi)
Identifieur interne :
001044 ( PascalFrancis/Curation );
précédent :
001043;
suivant :
001045
Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and grapefruits (Citrus paradisi)
Auteurs : H. Peleg [
Israël] ;
M. Naim ;
R. L. Rouseff ;
U. ZehaviSource :
-
Journal of the science of food and agriculture [ 0022-5142 ] ; 1991.
RBID : Pascal:92-0306324
Descripteurs français
- Pascal (Inist)
- Acide phénolique,
Orange,
Pomélo,
Composition chimique,
Distribution,
Entreposage,
Défaut flaveur,
Identification,
Forme libre,
Forme liée,
Chromatographie HPLC,
Chromatographie couche mince.
English descriptors
- KwdEn :
- Bound form,
Chemical composition,
Distribution,
Free form,
Grapefruit,
HPLC chromatography,
Identification,
Off-flavours,
Orange,
Phenolic acid,
Thin layer chromatography,
Warehousing.
| pA |
| A01 | 01 | 1 | | @0 0022-5142 |
|---|
| A02 | 01 | | | @0 JSFAAE |
|---|
| A03 | | 1 | | @0 J. sci. food agric. |
|---|
| A05 | | | | @2 57 |
|---|
| A06 | | | | @2 3 |
|---|
| A08 | 01 | 1 | ENG | @1 Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and grapefruits (Citrus paradisi) |
|---|
| A11 | 01 | 1 | | @1 PELEG (H.) |
|---|
| A11 | 02 | 1 | | @1 NAIM (M.) |
|---|
| A11 | 03 | 1 | | @1 ROUSEFF (R. L.) |
|---|
| A11 | 04 | 1 | | @1 ZEHAVI (U.) |
|---|
| A14 | 01 | | | @1 Hebrew univ. Jerusalem, fac. agriculture, dep. biochemistry human nutrition @2 Rehovot 76100 @3 ISR @Z 1 aut., 2 aut., 4 aut. |
|---|
| A20 | | | | @1 417-426 |
|---|
| A21 | | | | @1 1991 |
|---|
| A23 | 01 | | | @0 ENG |
|---|
| A43 | 01 | | | @1 INIST @2 2634 @5 354000022706020110 |
|---|
| A44 | | | | @0 0000 |
|---|
| A45 | | | | @0 1 p. |
|---|
| A47 | 01 | 1 | | @0 92-0306324 |
|---|
| A60 | | | | @1 P |
|---|
| A61 | | | | @0 A |
|---|
| A64 | | 1 | | @0 Journal of the science of food and agriculture |
|---|
| A66 | 01 | | | @0 GBR |
|---|
| C02 | 01 | X | | @0 002A35B09 |
|---|
| C03 | 01 | X | FRE | @0 Acide phénolique |
|---|
| C03 | 01 | X | ENG | @0 Phenolic acid |
|---|
| C03 | 01 | X | SPA | @0 Acido fenólico |
|---|
| C03 | 02 | X | FRE | @0 Orange |
|---|
| C03 | 02 | X | ENG | @0 Orange |
|---|
| C03 | 02 | X | SPA | @0 Naranja |
|---|
| C03 | 03 | X | FRE | @0 Pomélo |
|---|
| C03 | 03 | X | ENG | @0 Grapefruit |
|---|
| C03 | 03 | X | SPA | @0 Toronja |
|---|
| C03 | 04 | X | FRE | @0 Composition chimique |
|---|
| C03 | 04 | X | ENG | @0 Chemical composition |
|---|
| C03 | 04 | X | GER | @0 Chemische Zusammensetzung |
|---|
| C03 | 04 | X | SPA | @0 Composición química |
|---|
| C03 | 05 | X | FRE | @0 Distribution |
|---|
| C03 | 05 | X | ENG | @0 Distribution |
|---|
| C03 | 05 | X | GER | @0 Verteilung |
|---|
| C03 | 05 | X | SPA | @0 Distribución |
|---|
| C03 | 06 | X | FRE | @0 Entreposage |
|---|
| C03 | 06 | X | ENG | @0 Warehousing |
|---|
| C03 | 06 | X | SPA | @0 Almacenamiento |
|---|
| C03 | 07 | X | FRE | @0 Défaut flaveur |
|---|
| C03 | 07 | X | ENG | @0 Off-flavours |
|---|
| C03 | 07 | X | SPA | @0 Defecto sabor |
|---|
| C03 | 08 | X | FRE | @0 Identification |
|---|
| C03 | 08 | X | ENG | @0 Identification |
|---|
| C03 | 08 | X | SPA | @0 Identificación |
|---|
| C03 | 09 | X | FRE | @0 Forme libre |
|---|
| C03 | 09 | X | ENG | @0 Free form |
|---|
| C03 | 09 | X | SPA | @0 Forma libre |
|---|
| C03 | 10 | X | FRE | @0 Forme liée |
|---|
| C03 | 10 | X | ENG | @0 Bound form |
|---|
| C03 | 10 | X | SPA | @0 Forma ligada |
|---|
| C03 | 11 | X | FRE | @0 Chromatographie HPLC |
|---|
| C03 | 11 | X | ENG | @0 HPLC chromatography |
|---|
| C03 | 11 | X | SPA | @0 Cromatografía HPLC |
|---|
| C03 | 12 | X | FRE | @0 Chromatographie couche mince |
|---|
| C03 | 12 | X | ENG | @0 Thin layer chromatography |
|---|
| C03 | 12 | X | GER | @0 Duennschichtchromatographie |
|---|
| C03 | 12 | X | SPA | @0 Cromatografía capa fina |
|---|
| N21 | | | | @1 202 |
|---|
|
|---|
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Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and grapefruits (Citrus paradisi)</title>
<author><name sortKey="Peleg, H" sort="Peleg, H" uniqKey="Peleg H" first="H." last="Peleg">H. Peleg</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Hebrew univ. Jerusalem, fac. agriculture, dep. biochemistry human nutrition</s1>
<s2>Rehovot 76100</s2>
<s3>ISR</s3>
<sZ>1 aut., 2 aut., 4 aut.</sZ>
</inist:fA14><country>Israël</country>
</affiliation><author><name sortKey="Naim, M" sort="Naim, M" uniqKey="Naim M" first="M." last="Naim">M. Naim</name>
</author><author><name sortKey="Rouseff, R L" sort="Rouseff, R L" uniqKey="Rouseff R" first="R. L." last="Rouseff">R. L. Rouseff</name>
</author><author><name sortKey="Zehavi, U" sort="Zehavi, U" uniqKey="Zehavi U" first="U." last="Zehavi">U. Zehavi</name>
</author><publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">92-0306324</idno>
<date when="1991">1991</date>
<idno type="stanalyst">PASCAL 92-0306324 INIST</idno>
<idno type="RBID">Pascal:92-0306324</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000E69</idno>
<idno type="wicri:Area/PascalFrancis/Curation">001044</idno>
</publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and grapefruits (Citrus paradisi)</title>
<author><name sortKey="Peleg, H" sort="Peleg, H" uniqKey="Peleg H" first="H." last="Peleg">H. Peleg</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Hebrew univ. Jerusalem, fac. agriculture, dep. biochemistry human nutrition</s1>
<s2>Rehovot 76100</s2>
<s3>ISR</s3>
<sZ>1 aut., 2 aut., 4 aut.</sZ>
</inist:fA14><country>Israël</country>
</affiliation><author><name sortKey="Naim, M" sort="Naim, M" uniqKey="Naim M" first="M." last="Naim">M. Naim</name>
</author><author><name sortKey="Rouseff, R L" sort="Rouseff, R L" uniqKey="Rouseff R" first="R. L." last="Rouseff">R. L. Rouseff</name>
</author><author><name sortKey="Zehavi, U" sort="Zehavi, U" uniqKey="Zehavi U" first="U." last="Zehavi">U. Zehavi</name>
</author><series><title level="j" type="main">Journal of the science of food and agriculture</title>
<title level="j" type="abbreviated">J. sci. food agric.</title>
<idno type="ISSN">0022-5142</idno>
<imprint><date when="1991">1991</date>
</imprint><seriesStmt><title level="j" type="main">Journal of the science of food and agriculture</title>
<title level="j" type="abbreviated">J. sci. food agric.</title>
<idno type="ISSN">0022-5142</idno>
</seriesStmt><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Bound form</term>
<term>Chemical composition</term>
<term>Distribution</term>
<term>Free form</term>
<term>Grapefruit</term>
<term>HPLC chromatography</term>
<term>Identification</term>
<term>Off-flavours</term>
<term>Orange</term>
<term>Phenolic acid</term>
<term>Thin layer chromatography</term>
<term>Warehousing</term>
</keywords><keywords scheme="Pascal" xml:lang="fr"><term>Acide phénolique</term>
<term>Orange</term>
<term>Pomélo</term>
<term>Composition chimique</term>
<term>Distribution</term>
<term>Entreposage</term>
<term>Défaut flaveur</term>
<term>Identification</term>
<term>Forme libre</term>
<term>Forme liée</term>
<term>Chromatographie HPLC</term>
<term>Chromatographie couche mince</term>
</keywords><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0022-5142</s0>
</fA01><fA02 i1="01"><s0>JSFAAE</s0>
</fA02><fA03 i2="1"><s0>J. sci. food agric.</s0>
</fA03><fA08 i1="01" i2="1" l="ENG"><s1>Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and grapefruits (Citrus paradisi)</s1>
</fA08><fA11 i1="01" i2="1"><s1>PELEG (H.)</s1>
</fA11><fA11 i1="02" i2="1"><s1>NAIM (M.)</s1>
</fA11><fA11 i1="03" i2="1"><s1>ROUSEFF (R. L.)</s1>
</fA11><fA11 i1="04" i2="1"><s1>ZEHAVI (U.)</s1>
</fA11><fA14 i1="01"><s1>Hebrew univ. Jerusalem, fac. agriculture, dep. biochemistry human nutrition</s1>
<s2>Rehovot 76100</s2>
<s3>ISR</s3>
<sZ>1 aut., 2 aut., 4 aut.</sZ>
</fA14><fA20><s1>417-426</s1>
</fA20><fA21><s1>1991</s1>
</fA21><fA23 i1="01"><s0>ENG</s0>
</fA23><fA43 i1="01"><s1>INIST</s1>
<s2>2634</s2>
<s5>354000022706020110</s5>
</fA43><fA44><s0>0000</s0>
</fA44><fA45><s0>1 p.</s0>
</fA45><fA47 i1="01" i2="1"><s0>92-0306324</s0>
</fA47><fA64 i2="1"><s0>Journal of the science of food and agriculture</s0>
</fA64><fA66 i1="01"><s0>GBR</s0>
</fA66><fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02><fC03 i1="01" i2="X" l="FRE"><s0>Acide phénolique</s0>
</fC03><fC03 i1="01" i2="X" l="ENG"><s0>Phenolic acid</s0>
</fC03><fC03 i1="01" i2="X" l="SPA"><s0>Acido fenólico</s0>
</fC03><fC03 i1="02" i2="X" l="FRE"><s0>Orange</s0>
</fC03><fC03 i1="02" i2="X" l="ENG"><s0>Orange</s0>
</fC03><fC03 i1="02" i2="X" l="SPA"><s0>Naranja</s0>
</fC03><fC03 i1="03" i2="X" l="FRE"><s0>Pomélo</s0>
</fC03><fC03 i1="03" i2="X" l="ENG"><s0>Grapefruit</s0>
</fC03><fC03 i1="03" i2="X" l="SPA"><s0>Toronja</s0>
</fC03><fC03 i1="04" i2="X" l="FRE"><s0>Composition chimique</s0>
</fC03><fC03 i1="04" i2="X" l="ENG"><s0>Chemical composition</s0>
</fC03><fC03 i1="04" i2="X" l="GER"><s0>Chemische Zusammensetzung</s0>
</fC03><fC03 i1="04" i2="X" l="SPA"><s0>Composición química</s0>
</fC03><fC03 i1="05" i2="X" l="FRE"><s0>Distribution</s0>
</fC03><fC03 i1="05" i2="X" l="ENG"><s0>Distribution</s0>
</fC03><fC03 i1="05" i2="X" l="GER"><s0>Verteilung</s0>
</fC03><fC03 i1="05" i2="X" l="SPA"><s0>Distribución</s0>
</fC03><fC03 i1="06" i2="X" l="FRE"><s0>Entreposage</s0>
</fC03><fC03 i1="06" i2="X" l="ENG"><s0>Warehousing</s0>
</fC03><fC03 i1="06" i2="X" l="SPA"><s0>Almacenamiento</s0>
</fC03><fC03 i1="07" i2="X" l="FRE"><s0>Défaut flaveur</s0>
</fC03><fC03 i1="07" i2="X" l="ENG"><s0>Off-flavours</s0>
</fC03><fC03 i1="07" i2="X" l="SPA"><s0>Defecto sabor</s0>
</fC03><fC03 i1="08" i2="X" l="FRE"><s0>Identification</s0>
</fC03><fC03 i1="08" i2="X" l="ENG"><s0>Identification</s0>
</fC03><fC03 i1="08" i2="X" l="SPA"><s0>Identificación</s0>
</fC03><fC03 i1="09" i2="X" l="FRE"><s0>Forme libre</s0>
</fC03><fC03 i1="09" i2="X" l="ENG"><s0>Free form</s0>
</fC03><fC03 i1="09" i2="X" l="SPA"><s0>Forma libre</s0>
</fC03><fC03 i1="10" i2="X" l="FRE"><s0>Forme liée</s0>
</fC03><fC03 i1="10" i2="X" l="ENG"><s0>Bound form</s0>
</fC03><fC03 i1="10" i2="X" l="SPA"><s0>Forma ligada</s0>
</fC03><fC03 i1="11" i2="X" l="FRE"><s0>Chromatographie HPLC</s0>
</fC03><fC03 i1="11" i2="X" l="ENG"><s0>HPLC chromatography</s0>
</fC03><fC03 i1="11" i2="X" l="SPA"><s0>Cromatografía HPLC</s0>
</fC03><fC03 i1="12" i2="X" l="FRE"><s0>Chromatographie couche mince</s0>
</fC03><fC03 i1="12" i2="X" l="ENG"><s0>Thin layer chromatography</s0>
</fC03><fC03 i1="12" i2="X" l="GER"><s0>Duennschichtchromatographie</s0>
</fC03><fC03 i1="12" i2="X" l="SPA"><s0>Cromatografía capa fina</s0>
</fC03><fN21><s1>202</s1>
</fN21>
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