[1] Ahmadi, K., Gholizadeh, H., Ebadzadeh, H.R., Hatami, F., Hosseinpour R., Ebadshah, H., Rezaei M.M., Fazli Estabragh M. (1396). Agricultural Statistics, Horticultural Products, 3, 1−231.
[2] Food And Agricultural Organization of the United Nations: Economic And Social Department: The Statistical Division.
[3] Saeidi, I., Hadjmohammadi, M.R., Peyrovi, M., Iranshahi, M., Barfi, B., Babaei, A.B., Dust, A.M. (2011). HPLC determination of hesperidin, diosmin and eriocitrin in Iranian lime juice using polyamide as an adsorbent for solid phase extraction. Journal of Pharmaceutical and Biomedical Analysis, 56(2), 419– 422.
[4] Vekiari, S.A., Protopapadakis, E.E., Papadopoulou, P., Papanicolaou, D., Panou, C., Vamvakias, M. (2002). Composition and seasonal variation of the essential oil from leaves and peel of a cretan lemon variety. Journal of Agricultural and Food Chemistry, 50(1), 147−153.
[5] Vekiari, S.A., Protopapadakis, E.E., Papadopoulou, P., Papanicolaou, D., Panou, C., Vamvakias, M. (2002). Composition and seasonal variation of the essential oil from leaves and peel of a cretan lemon variety. Journal of Agricultural and Food Chemistry, 50, 147−153.
[6] Moshonas, M.G., Shaw, P.E. (1972). Analysis of flavor constituents from lemon and lime essence. Journal of Agricultral Food Chemistry, 20, 1029−1030.
[7] Scherer, R., Rybka, A.C.P., Ballus, C.A., Meinhart, A.D., Filho, J.T., Godoy, H.T. (2012). Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices. Food Chemistry, 135(1), 150–154.
[8] Camara, M.M., Diez, C., Torija, M.E., Cano. M.P. (1994). HPLC determination of organic acids in pineapple juices and nectars. European Food Research and Technology, 198(1), 52−56.
[9] Uckoo, R.M., Jayaprakasha, G.K., Nelson, S.D., Patil. B.S. (2011). Rapid simultaneous determination of amines and organic acids in citrus using high-performance liquid chromatography. Talanta, 83(3), 948–954.
[10] Anonymous. (2016). AIJN - European Fruit Juice Association. Reference Guideline for Lime Juice. 1−4.
[11] Bylund, D., Norstrom, S.H., Essen, S.A., Lundstrom, U.S. (2007). Analysis of low molecular mass organic acids in natural waters by ion exclusion chromatography tandem mass spectrometry. Journal of Chromatography A, 1176(1−2), 89–93.
[12] Suarez-Luque, S., Mato, I., Huidobro, J.F., Simal-Lozano, J., Sancho, M.T. (2002). Rapid determination of minority organic acids in honey by high-performance liquid chromatography. Journal of Chromatography A, 955(2), 207–214.
[13] Wang, P., Zhou, R. (2006). Determination of organic acids exuded from plant roots by high performance liquid chromatography. Chinese Journal of Chromatography, 24(3), 239–242.
[14] Bogdanov, S., Charrière, J.D., Imdorf, A., Kilchenmann, V., Fluri, P. (2002). Determination of residues in honey after treatments with formic and oxalic acid under field conditions. Apidologie, 33(4), 399–409.
[15] Murtaza, M.A., Rehman, S.U., Anjum, F.M., Huma, N., Tarar, O.M., Mueen-Ud-Din, G. (2012). Organic acid contents of buffalo milk cheddar cheese as influenced by accelerated ripening and sodium salt. Journal of Food Biochemistry, 36(1), 99–106.
[16] Suzzi, G., Sacchetti, G., Patrignani, F., Corsetti, A., Tofalo, R., Schirone M., Fasoli, G., Gardini, F., Perpetuini, G., Lanciotti, R. (2014). Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. Journal of the Science of Food and Agriculture, 95(11), 2252−2263.
[17] Laube, H., Boden, J., Schneider, R. (2017). Capillary electrophoresis method for the analysis of organic acids and amino acids in the presence of strongly alternating concentrations of aqueous lactic acid. Bioprocess and Biosystems Engineering, 40(7), 981−988.
[18] Mato, I., Suarez-Luque, S., Huidobro, J.F. (2005). A review of the analytical methods to determine organic acids in grape juices and wines. Food Research International, 38(10), 1175–1188.
[19] Mimmo, T., Ghizzi, M., Marzadori, C., Gessa, C.E. (2008). Organic acid extraction from rhizosphere soil: effect of field-moist, dried and frozen samples. Plant and Soil, 312(1−2), 175–184.
[20] Shen, H., Yan, X., Zhao, M., Zheng, S., Wang, X. (2002). Exudation of organic acids in common bean as related to mobilization of aluminum- and iron-bound phosphates. Environmental and Experimental Botany, 48(1), 1–9.
[21] Kotani, A., Miyaguchi, Y., Tomita, E., Takamura, K. (2004). Determination of organic acids by high-performanchromatography with electrochemical detection duribrewing. Journal of Agricultural and Food Chemistry, 52(6), 1440–1444.
[22] Aktas, A.H., Şen, S., Yılmazer, M., Cubuk, E. (2005). Determination of carboxylic acids in apple juice by RP HPLC. Iranian Journal of Chemistry and Chemical Engineering, 24(1), 1−6.
[23] Yoshida, H., Mizukoshi, T., Hirayama, K., Miyano, H. (2007). Comprehensive analytical method for the determination of hydrophilic metabolites by high-performance liquid chromatography and mass spectrometry. Journal of Agricultural and Food Chemistry, 55(3), 551−560.
[24] Yoshida, H., Yamazaki, J., Ozawa, S., Mizukoshi, T., Miyano. H. (2009). Advantage of LC-MS Metabolomics Methodology Targeting Hydrophilic Compounds in the Studies of Fermented Food Samples. Journal of Agricultural and Food Chemistry, 57(4), 1119–1126.
[25] Taghizadeh, M., Asemi, Z., Shakeri, H., Gholsorkhi, F., Takhtfiroozeh, S.M. (2014) The Sensitivity and specifity of spectrophotometer and polarimeter methodes in the detection of fraud of produced lemon juice in Iran. Medical Journal of Tabriz University of Medical Sciences and Health Services. 36(5), 16−21.
[26] Pirsa, S., Alizadeh, M., Faraji, N., garage, S. (2018). Determination of industrial lemon juice adulteration in organic .lemone juice by statistical analysis and physicochemical characteristic. Food Science and Technology, 14(73), 255−263.
[27] Róth, E., Berna, A., Beullens, K., Yarramraju, S., Lammertyna, J., Schenk, A. Nicolaï, B. (2007). Postharvest quality of integrated and organically produced apple fruit. Postharvest Biology and Technology, 45(1), 11−19.
