Citrus reticulata Blanco peel extract ameliorates hepatic steatosis, oxidative stress and inflammation in HF and MCD diet-induced NASH C57BL/6 J mice
Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
Evaluation of mechanical-pressed essential oil from Nanfeng mandarin (Citrus reticulata Blanco cv. Kinokuni) as a food preservative based on antimicrobial and antioxidant activities
Irrigation Scheduling for Citrus reticulata Blanco
Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India
Discrimination of Citrus reticulata Blanco and Citrus reticulata ‘Chachi’ as well as the Citrus reticulata ‘Chachi’ within different storage years using ultra high performance liquid chromatography quadrupole/time-of-flight mass spectrometry based metabolomics approach
Influence of the stage of ripeness on the phytochemical profiles, antioxidant and antiproliferative activities in different parts of Citrus reticulata Blanco cv. Chachiensis
- DRIP IRRIGATION SCHEDULING FOR CITRUS RETICULATA BLANCO
Phenolic and flavonoid contents of mandarin (Citrus reticulata Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods
Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition
