Volatiles from Injured and Uninjured Valencia Oranges at Different Temperatures
- 1 November 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (6) , 656-659
- https://doi.org/10.1111/j.1365-2621.1967.tb00857.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus OilsJournal of Food Science, 1965
- Isolation and Identification of Alcohols in Cold-Pressed Valencia Orange Oil by Liquid-Liquid Extraction and Gas Chromatography.Analytical Chemistry, 1965
- Volatiles from Oranges. II. Constituents of the Juice Identified by Mass SpectraJournal of Food Science, 1964
- Removal of Alcohols from Complex Mixtures during Gas Chromatography.Analytical Chemistry, 1964
- Orange Essence Analysis, Identification of Alcohols and Volatile Organic Acids from Natural Orange EssenceJournal of Agricultural and Food Chemistry, 1964
- Applicability of Gas Chromatography to Detection of Changes in Orange Oil: --A Preliminary StudyJournal of Chromatographic Science, 1963
- Use of Capillary Gas Chromatography with a Time‐of‐Flight Mass SpectrometerJournal of Food Science, 1963
- Monoterpene Hydrocarbon Composition of Citrus OilsaJournal of Food Science, 1962
- Gas-Liquid Chromatography of Aroma of Vegetables and Fruit. Direct Injection of Aqueous VaporsAnalytical Chemistry, 1961
- Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)a,bJournal of Food Science, 1961