Preparation and Chemical Composition of Orange Oil Concentrates
- 1 July 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4) , 1197-1199
- https://doi.org/10.1111/j.1365-2621.1983.tb09190.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Characterization of a new citrus component, trans,trans-.alpha.-farnesene. Isolation of .alpha.-farnesene isomers from dehydration of farnesolJournal of Agricultural and Food Chemistry, 1980
- Review of quantitative analyses of citrus essential oilsJournal of Agricultural and Food Chemistry, 1979
- Orange juice quality with an emphasis on flavor componentsC R C Critical Reviews in Food Science and Nutrition, 1979
- QUANTITATIVE ANALYSIS OF ALDEHYDES, ESTERS, ALCOHOLS AND ACIDS FROM CITRUS OILSJournal of Food Science, 1976
- Quantitative composition of cold-pressed orange oilsJournal of Agricultural and Food Chemistry, 1974
- COMPARISON OF VALENCIA ESSENTIAL OIL FROM CALIFORNIA, FLORIDA AND ISRAELJournal of Food Science, 1970
- Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography a,bJournal of Food Science, 1961