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Lemon
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<h2 id="description">Description</h2> <p>The lemon tree produces a pointed oval yellow <a href="/facts/Fruit/PBpuzk60">fruit</a>. Botanically this is a <a href="/facts/Hesperidium/mQnledCy">hesperidium</a>, a modified <a href="/facts/Berry_(botany)/2JfhI0vw">berry</a> with a tough, leathery rind. The rind is divided into an outer colored layer or <a href="/facts/Zest_(ingredient)/L6KoquNx">zest</a>, which is aromatic with <a href="/facts/Essential_oil/cq8V5ocP">essential oils</a>, and an inner layer of white spongy pith. Inside are multiple <a href="/facts/Carpel/P5qFQMk1">carpels</a> arranged as radial segments. The seeds develop inside the carpels. The space inside each segment is a <a href="/facts/Locule/0j8YPj1q">locule</a> filled with <a href="/facts/Juice_vesicles/cLWPzLdc">juice vesicles</a>.<a class="footnote-ref" id="fnref:1" href="#fn:1"><sup>1</sup></a> </p><p>Lemons contain many <a href="/facts/Phytochemical/Txrr3QVx">phytochemicals</a>, including <a href="/facts/Polyphenol/H6Q7QIQH">polyphenols</a>, <a href="/facts/Terpene/hDD4zF6P">terpenes</a>, and <a href="/facts/Tannin/vKIvHoTX">tannins</a>.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> Their juice contains slightly more <a href="/facts/Citric_acid/EgKGQBdl">citric acid</a> than <a href="/facts/Lime_(fruit)/C59o9rYc">lime</a> juice (about 47 g/L), nearly twice as much as <a href="/facts/Grapefruit/6zAuyqWT">grapefruit</a> juice, and about five times as much as <a href="/facts/Orange_(fruit)/qQdDNeL4">orange</a> juice.<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> </p> <h2 id="origins">Origins</h2> <p class="note">See also: <a href="/facts/Citrus_taxonomy/FHhq2vol">Citrus taxonomy</a></p> <p>The lemon, like many other cultivated <i><a href="/facts/Citrus/6FqG38Dk">Citrus</a></i> species, is a <a href="/facts/Hybrid_(biology)/pzVJ54xU">hybrid</a>, in its case of the <a href="/facts/Citron/0nFo32yD">citron</a> and the <a href="/facts/Bitter_orange/3YJxyp42">bitter orange</a>.<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a><a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a> </p> <p>Lemons were most likely first grown in northeast India.<a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a> The origin of the word <i>lemon</i> may be Middle Eastern.<a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a> The word draws from the Old French <i>limon</i>, then Italian <i>limone</i>, from the Arabic ليمون <i>laymūn</i> or <i>līmūn</i>, and from the <a href="/facts/Persian_language/jfUYbHbt">Persian</a> لیمو <i>līmūn</i>, a generic term for <a href="/facts/Citrus/6FqG38Dk">citrus</a> fruit, which is a cognate of Sanskrit (<i>nimbū</i>, '<a href="/facts/Lime_(fruit)/C59o9rYc">lime</a>').<a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a> </p><p>Lemons entered <a href="/facts/Europe/DTAtrKfh">Europe</a> near southern <a href="/facts/Italy/tUf0PDYF">Italy</a> no later than the second century AD, during the time of <a href="/facts/Ancient_Rome/cGqIuxPd">Ancient Rome</a>.<a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a> They were later introduced to <a href="/facts/Persia/24yukge8">Persia</a> and then to <a href="/facts/Iraq/pqYSFJw8">Iraq</a> and <a href="/facts/Egypt/8Ttg0JwB">Egypt</a> around 700 AD.<a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a> The lemon was first recorded in literature in a 10th-century <a href="/facts/Arabic/A1e66hVV">Arabic</a> treatise on farming; it was used as an ornamental plant in early <a href="/facts/Islamic_garden/n0vkSTAD">Islamic gardens</a>.<a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a> It was distributed widely throughout the Arab world and the <a href="/facts/Mediterranean_region/azjFD5mW">Mediterranean region</a> in the <a href="/facts/Arab_Agricultural_Revolution/fyzPl7cJ">Arab Agricultural Revolution</a> between 1000 and 1150.<a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a> A section on lemon and lime tree cultivation in <a href="/facts/Andalusia/nkw5oWrL">Andalusia</a>, <a href="/facts/Spain/bIyrB8EY">Spain</a>, was included in <a href="/facts/Ibn_al-%2527Awwam/wEqT4LeX">Ibn al-'Awwam</a>'s 12th-century agricultural work, <i>Kitāb al-Filāha</i> ("Book on Agriculture").<a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a> The first substantial cultivation of lemons in Europe began in <a href="/facts/Genoa/PE9sekQU">Genoa</a> in the middle of the 15th century. It was introduced to the <a href="/facts/Americas/hEuUTL4K">Americas</a> in 1493, when <a href="/facts/Christopher_Columbus/8hLAb46S">Christopher Columbus</a> brought lemon seeds to <a href="/facts/Hispaniola/fPKbRTcD">Hispaniola</a> on his voyages. Spanish conquest throughout the <a href="/facts/New_World/CxsS0QVd">New World</a> helped spread lemon seeds, part of the <a href="/facts/Columbian_exchange/xaYrED8p">Columbian exchange</a> of plants between the <a href="/facts/Old_World/jt02swyQ">Old</a> and New Worlds. It was mainly used as an ornamental plant and for medicine.<a class="footnote-ref" id="fnref:14" href="#fn:14"><sup>14</sup></a> In the 19th century, lemons were increasingly planted in <a href="/facts/Florida/cF245A3Q">Florida</a> and <a href="/facts/California/zLW2vdQJ">California</a>.<a class="footnote-ref" id="fnref:15" href="#fn:15"><sup>15</sup></a> In 1747, the English physician <a href="/facts/James_Lind_(physician)/MHR0RTV8">James Lind</a>'s experiments on seamen suffering from <a href="/facts/Scurvy/VEpTjUWM">scurvy</a> involved adding lemon juice to their diets, though <a href="/facts/Vitamin_C/IA2f1fTm">vitamin C</a> was not yet known as an important dietary ingredient.<a class="footnote-ref" id="fnref:16" href="#fn:16"><sup>16</sup></a><a class="footnote-ref" id="fnref:17" href="#fn:17"><sup>17</sup></a> </p> <h2 id="cultivation">Cultivation</h2> <h3>Growing and pruning</h3> <p>Lemons need a minimum temperature of around 7 °C (45 °F), so they are not hardy year-round in temperate climates, but become hardier as they mature.<a class="footnote-ref" id="fnref:18" href="#fn:18"><sup>18</sup></a> Citrus require minimal pruning by trimming overcrowded branches, with the tallest branch cut back to encourage bushy growth.<a class="footnote-ref" id="fnref:19" href="#fn:19"><sup>19</sup></a> Throughout summer, pinching back tips of the most vigorous growth assures more abundant canopy development. As mature plants may produce unwanted, fast-growing shoots (called "water shoots"), these are removed from the main branches at the bottom or middle of the plant.<a class="footnote-ref" id="fnref:20" href="#fn:20"><sup>20</sup></a> There is reputed merit in the tradition of <a href="/facts/Urination/H4qYz02K">urinating</a> near a lemon tree.<a class="footnote-ref" id="fnref:21" href="#fn:21"><sup>21</sup></a><a class="footnote-ref" id="fnref:22" href="#fn:22"><sup>22</sup></a> </p><p>In cultivation in the <a href="/facts/United_Kingdom/kuPAILt2">UK</a>, the cultivars "Meyer"<a class="footnote-ref" id="fnref:23" href="#fn:23"><sup>23</sup></a> and "Variegata"<a class="footnote-ref" id="fnref:24" href="#fn:24"><sup>24</sup></a> have gained the <a href="/facts/Royal_Horticultural_Society/QrtXmlUo">Royal Horticultural Society</a>'s <a href="/facts/Award_of_Garden_Merit/zQ4Ya8S6">Award of Garden Merit</a> (confirmed 2017).<a class="footnote-ref" id="fnref:25" href="#fn:25"><sup>25</sup></a> </p> <h3>Production</h3> <table><tbody><tr><th colspan="2">Lemon (and lime) production, 2022<p>millions of tonnes</p></th></tr><tr><th>Country</th><th>2022</th></tr><tr><td> <a href="/facts/India/QW4TV4sy">India</a></td><td>3.8</td></tr><tr><td> <a href="/facts/Mexico/IT5bwhdh">Mexico</a></td><td>3.1</td></tr><tr><td> <a href="/facts/China/lTjIXY5p">China</a></td><td>2.6</td></tr><tr><td> <a href="/facts/Argentina/aFSA5bAk">Argentina</a></td><td>1.8</td></tr><tr><td> <a href="/facts/Brazil/QHkG46GL">Brazil</a></td><td>1.6</td></tr><tr><td> <a href="/facts/Turkey/KIYAWAs0">Turkey</a></td><td>1.3</td></tr><tr><td>World</td><td>21.5</td></tr><tr><td colspan="2">Source: <a href="/facts/FAOSTAT/bnNaSDqw">FAOSTAT</a> of the United Nations.<a class="footnote-ref" id="fnref:26" href="#fn:26"><sup>26</sup></a></td></tr></tbody></table> <p>In 2022, world production of lemons (combined with <a href="/facts/Lime_(fruit)/C59o9rYc">limes</a> for reporting) was 22 million <a href="/facts/Tonne/gMymLmWv">tonnes</a> led by India with 18% of the total. Mexico and China were major secondary producers (table). </p> <h3>Varieties</h3> <p>The 'Bonnie Brae' is oblong, smooth, thin-skinned, and seedless.<a class="footnote-ref" id="fnref:27" href="#fn:27"><sup>27</sup></a> These are mostly grown in <a href="/facts/San_Diego_County/xIFTfn92">San Diego County</a>, US.<a class="footnote-ref" id="fnref:28" href="#fn:28"><sup>28</sup></a> </p><p>The 'Eureka' grows year-round and abundantly. This is the common supermarket lemon, also known as "Four Seasons" (<i>Quatre Saisons</i>) because of its ability to produce fruit and flowers together throughout the year. This variety is also available as a plant for domestic customers.<a class="footnote-ref" id="fnref:29" href="#fn:29"><sup>29</sup></a> There is also a <a href="/facts/Pink-fleshed_Eureka_lemon/yPlJvmfu">pink-fleshed Eureka lemon</a> with a green and yellow <a href="/facts/Variegated/90o77vN6">variegated</a> outer skin.<a class="footnote-ref" id="fnref:30" href="#fn:30"><sup>30</sup></a> </p><p>The Lisbon lemon is very similar to the Eureka and is the other common supermarket lemon. It is smoother than the Eureka, has thinner skin, and has fewer or no seeds. It generally produces more juice than the Eureka.<a class="footnote-ref" id="fnref:31" href="#fn:31"><sup>31</sup></a><a class="footnote-ref" id="fnref:32" href="#fn:32"><sup>32</sup></a> </p><p>The 'Femminello St. Teresa', or 'Sorrento' originates in Italy. This fruit's <a href="/facts/Zest_(ingredient)/L6KoquNx">zest</a> is high in lemon oils. It is the variety traditionally used in the making of <i><a href="/facts/Limoncello/8pGtGQRV">limoncello</a></i>.<a class="footnote-ref" id="fnref:33" href="#fn:33"><sup>33</sup></a> </p><p>The 'Yen Ben' is an Australasian cultivar.<a class="footnote-ref" id="fnref:34" href="#fn:34"><sup>34</sup></a> </p> <h2 id="uses">Uses</h2> <h3>Nutrition</h3> <p>Lemon is a rich source of <a href="/facts/Vitamin_C/IA2f1fTm">vitamin C</a>, providing 64% of the <a href="/facts/Daily_Value/TemwCsC3">Daily Value</a> in a 100 g reference amount (table). Other <a href="/facts/Essential_nutrient/34bn4skK">essential nutrients</a> are low in content. </p> <h3>Culinary</h3> <p class="note">See also: <a href="/facts/List_of_lemon_dishes_and_drinks/CRR4K9UM">List of lemon dishes and drinks</a></p> <p>Lemon juice and rind are used in a wide variety of foods and drinks, the juice for its sour taste, from its content of 5–6% <a href="/facts/Citric_acid/EgKGQBdl">citric acid</a>.<a class="footnote-ref" id="fnref:35" href="#fn:35"><sup>35</sup></a> The whole lemon is used to make <a href="/facts/Marmalade/lLLKvRAa">marmalade</a>,<a class="footnote-ref" id="fnref:36" href="#fn:36"><sup>36</sup></a> <a href="/facts/Lemon_curd/7yM87vQD">lemon curd</a><a class="footnote-ref" id="fnref:37" href="#fn:37"><sup>37</sup></a> and <a href="/facts/Lemon_liqueur/gknJ74Hy">lemon liqueurs</a> such as <a href="/facts/Limoncello/8pGtGQRV">Limoncello</a>.<a class="footnote-ref" id="fnref:38" href="#fn:38"><sup>38</sup></a> Lemon slices and lemon rind are used as a <a href="/facts/Garnish_(food)/LwH5J1FM">garnish</a> for food and drinks. Lemon <a href="/facts/Zest_(ingredient)/L6KoquNx">zest</a>, the grated outer rind of the fruit, is used to add flavor to baked goods.<a class="footnote-ref" id="fnref:39" href="#fn:39"><sup>39</sup></a> The juice is used to make <a href="/facts/Lemonade/KQx9GqQr">lemonade</a><a class="footnote-ref" id="fnref:40" href="#fn:40"><sup>40</sup></a> and some <a href="/facts/Cocktail/henD6BWj">cocktails</a>.<a class="footnote-ref" id="fnref:41" href="#fn:41"><sup>41</sup></a> </p><p>It is used in <a href="/facts/Marinade/eMKUJnmq">marinades</a> for fish, where its acid neutralizes <a href="/facts/Amine/SN7W44fv">amines</a> in fish.<a class="footnote-ref" id="fnref:42" href="#fn:42"><sup>42</sup></a> In meat, the acid partially <a href="/facts/Hydrolysis/JTvwIHPs">hydrolyzes</a> tough collagen fibers, <a href="/facts/Tenderizing/eCyJTygs">tenderizing</a> it.<a class="footnote-ref" id="fnref:43" href="#fn:43"><sup>43</sup></a> In the <a href="/facts/United_Kingdom/kuPAILt2">United Kingdom</a>, lemon juice is frequently added to <a href="/facts/Pancakes/v9LJhSno">pancakes</a> eaten to celebrate <a href="/facts/Shrove_Tuesday/mNNQEkWJ">Shrove Tuesday</a>.<a class="footnote-ref" id="fnref:44" href="#fn:44"><sup>44</sup></a> Lemon juice is used as a short-term <a href="/facts/Preservative/sm1IDmDT">preservative</a> on certain foods that tend to oxidize and turn brown after being sliced (<a href="/facts/Enzymatic_browning/0mz6WwAA">enzymatic browning</a>), such as <a href="/facts/Apple/SF1WND0v">apples</a>, <a href="/facts/Banana/D6r2qPPq">bananas</a>, and <a href="/facts/Avocado/kcnDbYQn">avocados</a>: its acidity suppresses <a href="/facts/Oxidation/Pyd5RVcj">oxidation</a> by <a href="/facts/Polyphenol_oxidase/9vJr5m2c">polyphenol oxidase</a> enzymes.<a class="footnote-ref" id="fnref:45" href="#fn:45"><sup>45</sup></a> </p><p>Lemon peel is used in the manufacture of <a href="/facts/Pectin/nQF6T0Q7">pectin</a>, a gelling agent and stabilizer in food and other products.<a class="footnote-ref" id="fnref:46" href="#fn:46"><sup>46</sup></a> In Mediterranean countries including <a href="/facts/Morocco/6ly8170M">Morocco</a>, lemons are preserved in jars or barrels of salt. The salt penetrates the peel and rind, softening them, and curing them so that they last almost indefinitely.<a class="footnote-ref" id="fnref:47" href="#fn:47"><sup>47</sup></a> </p><p>Lemon oil is extracted from oil-containing cells in the skin. A machine breaks up the cells and uses a water spray to flush off the oil. The oil–water mixture is then filtered and separated by <a href="/facts/Centrifugation/q9WkB8T4">centrifugation</a>.<a class="footnote-ref" id="fnref:48" href="#fn:48"><sup>48</sup></a> </p><p>The leaves of the lemon tree are used to make a tea and for preparing cooked meats and <a href="/facts/Seafood/geXBKfzJ">seafoods</a>.<a class="footnote-ref" id="fnref:49" href="#fn:49"><sup>49</sup></a> </p> <h3>Other uses</h3> <p>Lemons were the primary commercial source of <a href="/facts/Citric_acid/EgKGQBdl">citric acid</a> before the development of <a href="/facts/Fermentation_(biochemistry)/rxaDr28b">fermentation</a>-based processes.<a class="footnote-ref" id="fnref:50" href="#fn:50"><sup>50</sup></a> Lemon oil is used in <a href="/facts/Aromatherapy/Lkaex3Br">aromatherapy</a>. Lemon oil aroma does not influence the human <a href="/facts/Immune_system/HRCTf1pb">immune system</a>,<a class="footnote-ref" id="fnref:51" href="#fn:51"><sup>51</sup></a> but may contribute to relaxation.<a class="footnote-ref" id="fnref:52" href="#fn:52"><sup>52</sup></a> An educational science experiment involves attaching <a href="/facts/Electrode/251PaKX8">electrodes</a> to a lemon and using it as a <a href="/facts/Battery_(electricity)/bqEpm4ue">battery</a> to produce electricity. Although very low power, several <a href="/facts/Lemon_battery/B3rl5pBp">lemon batteries</a> can power a small digital watch.<a class="footnote-ref" id="fnref:53" href="#fn:53"><sup>53</sup></a> Lemon juice forms a simple <a href="/facts/Invisible_ink/mIrVFUjJ">invisible ink</a>, developed by heat.<a class="footnote-ref" id="fnref:54" href="#fn:54"><sup>54</sup></a> Lemon juice is sometimes used to increase the <a href="/facts/Blonde/SJRQ5eyT">blonde</a> color of hair, acting as a natural highlight after the moistened hair is exposed to sunlight. This works because citric acid acts as bleach.<a class="footnote-ref" id="fnref:55" href="#fn:55"><sup>55</sup></a><a class="footnote-ref" id="fnref:56" href="#fn:56"><sup>56</sup></a> </p> <h2 id="other-citrus-called-lemons">Other citrus called 'lemons'</h2> <ul><li><a href="/facts/Citrus_depressa/pRKPwvde">Flat lemon</a>, a mandarin hybrid.<a class="footnote-ref" id="fnref:57" href="#fn:57"><sup>57</sup></a></li> <li><a href="/facts/Meyer_lemon/C8gnnoTj">Meyer lemon</a>, a cross between a citron and a mandarin/pomelo hybrid distinct from sour or sweet orange,<a class="footnote-ref" id="fnref:58" href="#fn:58"><sup>58</sup></a></li> <li><a href="/facts/Ponderosa_lemon/wwXyr0Ft">Ponderosa lemon</a>, more cold-sensitive than true lemons, the fruit are thick-skinned and very large. Genetic analysis showed it to be a complex hybrid of citron and pomelo.<a class="footnote-ref" id="fnref:59" href="#fn:59"><sup>59</sup></a></li> <li><a href="/facts/Rough_lemon/1UXPJD7b">Rough lemon</a>, a citron-mandarin cross, cold-hardy and often used as a <a href="/facts/Citrus_rootstock/bYeJhyDx">citrus rootstock</a><a class="footnote-ref" id="fnref:60" href="#fn:60"><sup>60</sup></a></li> <li><a href="/facts/Sweet_lemon/PBujXF7g">Sweet lemons</a> or sweet limes, a mixed group including the <a href="/facts/Lumia_(citrus)/cFJNkfal">lumia</a> (pear lemon), <a href="/facts/Citrus_limetta/nPNEM0fD">limetta</a>, and <a href="/facts/Palestinian_sweet_lime/th66zf9K">Palestinian sweet lime</a>. Among them is the Jaffa lemon, a pomelo-citron hybrid.<a class="footnote-ref" id="fnref:61" href="#fn:61"><sup>61</sup></a></li> <li><a href="/facts/Volkamer_lemon/FpmcepJ8">Volkamer lemon</a>, like the rough lemon, a citron-mandarin cross<a class="footnote-ref" id="fnref:62" href="#fn:62"><sup>62</sup></a></li></ul> <h2 id="in-art-and-culture">In art and culture</h2> <p>Lemons appear in paintings, pop art, and novels.<a class="footnote-ref" id="fnref:63" href="#fn:63"><sup>63</sup></a> A wall painting in the <a href="/facts/Tomb_of_Nakht/pEM7SyUQ">tomb of Nakht</a> in 15th century BC Egypt depicts a woman in a festival, holding a lemon. In the 17th century, <a href="/facts/Giovanna_Garzoni/fwrnHGSP">Giovanna Garzoni</a> painted a <i>Still Life with Bowl of Citrons</i>, the fruits still attached to leafy flowering twigs, with a wasp on one of the fruits. The <a href="/facts/Impressionism/dc54l9eS">impressionist</a> <a href="/facts/%25C3%2589douard_Manet/DBUNSRLt">Edouard Manet</a> depicted a lemon on a pewter plate. In modern art, <a href="/facts/Arshile_Gorky/m6wltV9v">Arshile Gorky</a> painted <i>Still Life with Lemons</i> in the 1930s.<a class="footnote-ref" id="fnref:64" href="#fn:64"><sup>64</sup></a> </p><p>In <a href="/facts/India/QW4TV4sy">India</a>, a lemon may be ritually encircled around a person in the belief that it repels negative energies.<a class="footnote-ref" id="fnref:65" href="#fn:65"><sup>65</sup></a> It is a common practice for Hindu owners of a new car to drive over four lemons, one under each wheel, crushing them during their first drive. This is believed to protect the driver from accidents.<a class="footnote-ref" id="fnref:66" href="#fn:66"><sup>66</sup></a> <a href="/facts/Hindu_deities/Yu15FnJd">Hindu deities</a> are sometimes depicted with lemons in their <a href="/facts/Hindu_iconography/gYN76X3r">iconography</a>, representing the attribute of wealth or abundance.<a class="footnote-ref" id="fnref:67" href="#fn:67"><sup>67</sup></a> </p><p>In 20th century American <a href="/facts/Self-improvement/AU1AtMRC">self-improvement</a> culture, <a href="/facts/Dale_Carnegie/m5qW5cIv">Dale Carnegie</a> advised readers "If You Have a Lemon, Make a Lemonade", meaning to make the best of what you have. In the 21st century, a defective machine such as a car is called a lemon.<a class="footnote-ref" id="fnref:68" href="#fn:68"><sup>68</sup></a> </p> <h2 id="see-also">See also</h2> <ul><li><a href="/facts/Limey/WVI3Q8nQ">Limey</a> – the original ration for British sailors was lemon juice</li></ul> <h2 id="external-links">External links</h2> Wikibooks Cookbook has a recipe/module on <ul><li><i>Lemon</i></li></ul> <ul><li> The dictionary definition of lemon at Wiktionary</li> <li> Media related to Citrus × limon at Wikimedia Commons</li> <li> Data related to Citrus × limon at Wikispecies</li> <li><a href="https://en.wikisource.org/wiki/1911_Encyclop%C3%A6dia_Britannica/Lemon">"Lemon" </a>. <i><a href="/facts/Encyclop%25C3%25A6dia_Britannica_Eleventh_Edition/mPElbCRY">Encyclopædia Britannica</a></i>. Vol. 16 (11th ed.). 1911. pp. 413–415. (with illustrations)</li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>Ortiz, Jesus M. (2002). "Botany: taxonomy, morphology and physiology of fruits, leaves and flowers". In Di Giacomo, Angelo; Dugo, Giovanni (eds.). Citrus: The Genus Citrus. Taylor & Francis. pp. 25–26, 29–30. ISBN 978-0-2032-1661-3. <a href="978-0-2032-1661-3" target="_blank">978-0-2032-1661-3</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Rauf, Abdur; Uddin, Ghias; Ali, Jawad (2014). "Phytochemical analysis and radical scavenging profile of juices of Citrus sinensis, Citrus aurantifolia, and Citrus limonum". Org Med Chem Lett. 4: 5. doi:10.1186/2191-2858-4-5. PMC 4091952. PMID 25024932. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4091952" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4091952</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Penniston, Kristina L.; Nakada, Stephen Y.; Holmes, Ross P.; Assimos, Dean G. (2008). 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