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1996, R. Cohn, A.L. Cohn, “8: The by-products of fruit processing”, in D. Arthey, P.R. Ashurst, editors, Fruit Processing, page 200:
No interaction occurs between naringin and pectin and, therefore, grapefruit peel extract is not very turbid. The high naringin content of grapefruit peel extract often results in precipitation of naringin crystals in the concentrate.
2009, Vincenzo Lattanzio, Paul A. Kroon, Stéphane Quideau, Dieter Treutter, “Chapter 1: Plant Phenolics - Secondary Metabolites with Diverse Functions”, in Fouad Daayf, Vincenzo Lattanzio, editors, Recent Advances in Polyphenol Research, page 17:
UV-C irradiation alters the levels of the flavanone naringin and the polymethoxyflavone tangeretin in the peel of Citrus aurantium fruits and this, in turn, reduces the growth of Penicillium digitatum on irradiated fruits.
2013, Kimberly Mueller, Josh Hingst, The Athlete's Guide to Sports Supplements, unnumbered page:
Naringin is the main cause of bitterness in some citrus fruits and is converted into naringenin in the body.
