World production of citrus fruits is still growing. About 30 per cent goes into industrial production, in which essential oil and juice are the main products. The application of these products include foods, pharmaceuticals, and cosmetics. This books presents the most current research on methods of the analysis, composition, adulteration, contaminants, and biological activity of citrus products.
It covers research reported in the literature over the past decade. The research group that the author coordinates at the University of Messina has been conducting research on Citrus essential oils since the 80s and is known worldwide for the development and application of chromatographic methods.