Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate-Reference-Cited by-同舟云学术

Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate

Published:2010-10-06 Issue:1 Volume:232 Page:129-142
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Averbeck Melanie,Schieberle Peter

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-010-1366-8.pdf

Reference40 articles.

1. Averbeck M, Schieberle P (2009) Eur Food Res Technol 229:611–622

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3. Rouseff RL, Nagy S, Naim M, Zahavi U (1992) Off-flavour development in citrus juice products. In: Charalambous G (ed) Developmental Food Science, vol 28. Elsevier Science, New York, pp 211–27

4. Rouseff R, Naim M (2000) Citrus flavour stability. In: Risch SJ, Ho C-T (eds) Flavour chemistry. Industrial and academic research, vol 756. American Chemical Society, Washington DC, pp 101–121

5. Dürr P, Schobinger U, Waldvogel R (1981) Alimenta 20:91–93

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