Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage
Author:
Funder
the National key Reasearch and Development Program of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3389-2/fulltext.html
Reference44 articles.
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2. Averbeck M, Schieberle P (2011) Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate. Eur Food Res Technol 232:129–142. https://doi.org/10.1007/s00217-010-1366-8
3. Ayhan Z, Zhang QH, Min DB (2002) Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice. J Food Protect 10:1623–1627. https://doi.org/10.4315/0362-028X-65.10.1623
4. Bacigalupi C, Lemaistre MH, Boutroy N, Bunel C, Peyron S, Guillard V, Chalier P (2013) Changes in nutritional and sensory properties of orange juice packed in PET bottles: an experimental and modelling approach. Food Chem 141:3827–3836. https://doi.org/10.1016/j.foodchem.2013.06.076
5. Baldwin EA, Bai J, Plotto A, Cameron R, Luzio G, Narciso J, Manthey J, Widmer W, Ford BL (2012) Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed. J Sci Food Agric 10:2029–2042. https://doi.org/10.1002/jsfa.5587
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