Analytical Methods for Orange Juice Volatiles
Author:
Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-83343-4_6.pdf
Reference56 articles.
1. Alberola J, Izquierdo L (1978) The volatile fraction of orange juice. Methods for extraction and study of composition. In: Charalambous G, Inglett G (eds) Flavour of foods and beverages. Chemistry and technology. Academic Press, London New York, pp 283–304
2. Attaway J, Wolford R, Dougherty M, Edwards G (1967) Methods for the determination of oxygenated terpene, aldehyde, and ester concentrations in aqueous citrus essences. J Agric Food Chem 15:688–692
3. Berner C (1976) Proceeds d’extraction des substances arōmatisantes àpartir des denreés ali-menteariés aromatiseés. Ann Fals Exp Chim69:737–744
4. Blakesley C, Loots J (1977) A convenient method for multiple extraction of volatile flavor components from food slurries and pulp using a two-chambered glass bomb extractor and dichlorodifluoromethane (Freon 12) solvent. J Agric Food Chem 25:961–963
5. Coleman R, Shaw P (1971) Analysis of Valencia orange essence and aroma oil. J Agric Food Chem 19:520–523
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