Citrus reticulata Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross-Study Quantitative Analysis.
- DOI
- 10.1002/fsn3.72380
- Published
- 2026 Sep
- Container
- Food science & nutrition
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.72380,
title = {Citrus reticulata Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross-Study Quantitative Analysis.},
author = {Zhang J and Zhou P and Chen Y and Brenciani A and Zhou J and Zarei I and Nasim A},
year = {2026},
journal = {Food science \& nutrition},
doi = {10.1002/fsn3.72380},
url = {https://doi.org/10.1002/fsn3.72380}
}RIS
TY - JOUR TI - Citrus reticulata Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross-Study Quantitative Analysis. AU - Zhang J AU - Zhou P AU - Chen Y AU - Brenciani A AU - Zhou J AU - Zarei I AU - Nasim A PY - 2026 JO - Food science & nutrition DO - 10.1002/fsn3.72380 UR - https://doi.org/10.1002/fsn3.72380 ER -
APA
J, Z., P, Z., Y, C., A, B., J, Z., I, Z., & A, N. (2026). Citrus reticulata Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross-Study Quantitative Analysis.. Food science & nutrition. https://doi.org/10.1002/fsn3.72380
Source records
- pubmed · retrieved 2026-09-24T23:29:12.478Z