Citrus Flavour-Reference-Cited by-同舟云学术

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Citrus Flavour

Published: Issue: Volume: Page:117-134
ISSN:
Container-title:Flavours and Fragrances
language:
Short-container-title:

Author:

Rouseff Russell,Perez-Cacho Pilar Ruiz

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-540-49339-6_6.pdf

Reference85 articles.

1. Boelens MH (1991) Perfumer and Flavorist 16:17

2. ACS Symposium Series;T.S. Chamblee,1993

3. Nagy S, Shaw PE (1990) In: Morton ID, Macleod AJ (eds) Food Flavours, Part C: The Flavour of Fruits. Elsevier, New York, p 93

4. Shaw PE (1979) Journal of Agricultural and Food Chemistry 27:246

5. Shaw PE (1991) In: Maarse H (ed) Volatile Compounds in Foods and Beverages. Dekker, New York, p 305

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2. Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas;Food Research International;2023-11

3. Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries;Foods;2022-10-10

4. Identification of Copper-Containing Oxidoreductases in the Secretomes of Three Colletotrichum Species with a Focus on Copper Radical Oxidases for the Biocatalytic Production of Fatty Aldehydes;Applied and Environmental Microbiology;2021-11-24

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