Carbon isotope ratios of selected volatiles inCitrus sinensisand in orange-flavoured food

  • δ13C analyses for characterising volatile compounds in sweet orange
  • Luisa Schipilliti, Ivana Bonaccorsi, Antonella Cotroneo, Paola Dugo, Luigi Mondello
  • Journal of the Science of Food and Agriculture, December 2014, Wiley
  • DOI: 10.1002/jsfa.7037

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The following have contributed to this page: Dr Ivana Lidia Bonaccorsi and Luigi Mondello