Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease
Keywords: Bitterness; Astringency; Hydroxycinnamic acids; Limonoids; Chemical fractionation; HLB; huanglongbing; HLBOJ; HBL-affected orange juice; COJ; control orange juice from healthy fruit; TA; titratable acidity; SSC; soluble solids content; HCA; hydroxycinnami