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245	1	0	_aFlavone-di-C-glycosides in citrus juices from Southern Italy
490	0		_vFood Chemistry, 95(3), p.431-437, 2006
520	3		_a6,8-Di-C-glucopyranosylapigenin and 6,8-di-C-glucopyranosyldiosmetin were detected by HPLC-DAD-ESI-MS-MS in a variety of Southern Italian Citrus juices (orange, lemon, bergamot, citron, mandarin, clementine). In some juices, the amounts of C-glycosides detected were significant. 6,8-Di-C-glucopyranosylapigenin is characteristic of orange juice, while 6,8-di-C-glucopyranosyldiosmetin is the most important C-glycoside in lemon and citron juice. In bergamot juice the concentrations of 6,8-di-C-glucopyranosylapigenin and 6,8-di-C-glucopyranosyldiosmetin are similar. Clementine juice is distinctive as the amounts of both C-glycosides present are negligible.
650	1	4	_aCITRUS JUICES
650	1	4	_aFLAVONOIDS
650	1	4	_aC-GLYCOSIDES
650	1	4	_aHPLC-DAD-ESI-MS-MS
700	1	2	_aCaristi, C.
700	1	2	_aBellocco, E.
700	1	2	_aGargiulli, C.
700	1	2	_aToscano, G.
700	1	2	_aLeuzzi, U.
856	4	0	_uhttps://drive.google.com/file/d/1b8IrbtfZ-2pCwFTCH-O_usITjvkbnhl_/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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