Comparison of volatile flavor components in fresh and processed orange juices
- 1 April 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (4) , 1048-1052
- https://doi.org/10.1021/jf00094a029
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Effect of nonvolatile orange juice components, acid, sugar, and pectin on the flavor threshold of D-limonene in waterJournal of Agricultural and Food Chemistry, 1978
- Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus OilsJournal of Food Science, 1965