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Citrus fruits usually processed into juice. The main residues are peel and seeds for citrus fruits after juice production. In order to evaluate the seeds for alternative usages; the oil content and fatty acid compositions of four mandarin (Citrus reticulata) and three lemon cultivars (Citrus limon) were determined with respect to their harvesting times. Oil content and fatty acid compositions of the samples were significantly (P<0.05) varied depends on cultivars and their harvesting times fordoi:10.1501/tarimbil_0000001415 fatcat:554nkjsthbhwzlw4jmjsun2hny