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Hypertension, ISSN 0194-911X, 11/2017, Volume 70, Issue 5, pp. 1049 - 1056
Journal Article
Journal of Biological Chemistry, ISSN 0021-9258, 2014, Volume 289, Issue 36, pp. 25382 - 25392
Journal Article
Nature, ISSN 0028-0836, 11/2014, Volume 515, Issue 7527, pp. 431 - 435
Journal Article
Food Chemistry, ISSN 0308-8146, 02/2014, Volume 145, pp. 984 - 990
We investigated the effects of granulation on organic acid metabolism and its relation to mineral elements in ‘Guanximiyou’ pummelo ( ) juice sacs. Granulated... 
Citrus grandis | Organic acid metabolism | Granulation | Malate | Citrate | Aconitase | Phosphoenolpyruvate carboxylase (PEPC) | Pummelo | VESICLES | FOOD SCIENCE & TECHNOLOGY | LEAVES | PHOSPHOENOLPYRUVATE CARBOXYLASE | FRUIT-DEVELOPMENT | ACONITASE ACTIVITY | CITRATE ACCUMULATION | NUTRITION & DIETETICS | ENZYMES | LOQUAT FRUIT | DEVELOPMENTAL-CHANGES | CHEMISTRY, APPLIED | Aconitate Hydratase - metabolism | Citrus - chemistry | Fruit - enzymology | Phosphoenolpyruvate Carboxylase - biosynthesis | Zinc - analysis | China | Citrus - enzymology | Malates - metabolism | Aconitate Hydratase - genetics | Plant Proteins - metabolism | Food Handling | Fruit - metabolism | Citric Acid - analysis | Beverages - analysis | Phosphorus - analysis | Trace Elements - analysis | Fruit - chemistry | Enzyme Stability | Isocitrates - metabolism | Acids, Acyclic - metabolism | Phosphoenolpyruvate Carboxylase - genetics | Isocitrates - analysis | Gene Expression Regulation, Enzymologic | Malates - analysis | Particle Size | Plant Proteins - genetics | Sulfur - analysis | Citrus - metabolism | Acids, Acyclic - analysis | Copper - analysis | Magnesium - analysis | Phosphoenolpyruvate Carboxylase - metabolism | Citric Acid - metabolism | Plant Proteins - biosynthesis | Citrus | Citrus fruits | Physiological aspects | Fruit juices | Index Medicus
Journal Article
PLoS ONE, ISSN 1932-6203, 11/2018, Volume 13, Issue 11, pp. e0206585 - e0206585
In citrus fruit, citric acid is the predominant organic acid which influence fruit taste, flavor and quality. The effect of hot air treatment (HAT 40°C, 48 h)... 
Usage | Tangerine | Nutrient interactions | Chitin | Chemical properties | Properties | Citric acid | Testing | Vegetables | Nondestructive testing | Genomics | Citrus fruit | Coatings | Harvest | Organic acids | Fruits | Degradation | γ-Aminobutyric acid | Coating effects | Cryopreservation | Agronomy | Food quality | Citrus fruits | Enzymes | Acidity | Cold storage | Metabolism | Gene expression | Flavor | Storage | Collaboration | Chitosan | Prolongation | Index Medicus
Journal Article