Volatile sulfur compounds in fresh orange and grapefruit juices: identification, quantitation, and possible importance to juice flavor
- 1 July 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (4) , 778-781
- https://doi.org/10.1021/jf60230a039
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Preconcentration and determination of hydrogen sulfide in air by flame photometric detectionAnalytical Chemistry, 1978
- Analysis of recovered natural orange flavor enhancement materials using gas chromatographyJournal of Agricultural and Food Chemistry, 1967
- Canning and Storage Effects, Volatile Water-Soluble and Oil Constituents of Valencia Orange JuiceJournal of Agricultural and Food Chemistry, 1957
- THE PRESENCE OF HYDROGEN SULFIDE IN CITRUS JUICES1950