Optimising the extraction of natural flavouring from ‘Satsum’ mandarin (Citrus unshiuMarc.)-Reference-Cited by-同舟云学术

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Optimising the extraction of natural flavouring from ‘Satsum’ mandarin (Citrus unshiuMarc.)

Published:2004-01 Issue:3 Volume:21 Page:182-187
ISSN:0257-1862
Container-title:South African Journal of Plant and Soil
language:en
Short-container-title:South African Journal of Plant and Soil

Author:

Duvenage S. S.¹,van Lill D.²,Walsh C.²

Affiliation:

1. a Department of Hospitality and Tourism , Private Bag X021, Vaal Triangle Technikon, Vanderbijlpark , 1900 , South Africa

2. b School of Tourism, Hospitality and Sport, Central University of Technology , Free State, Private Bag X20539, Bloemfontein , 9300 , South Africa

Publisher

Informa UK Limited

Subject

Plant Science,Soil Science,Ecology

Link

https://www.tandfonline.com/doi/pdf/10.1080/02571862.2004.10635045

Reference26 articles.

1. Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry

2. Carpenter , R. P. , Lyon , D. H. and Hasdell , T. A. 2000 .Guidelines for sensory analysis in food product development and quality control.17 Aspen, Gaithersburg MD

3. Release of distillate flavour compounds in Scotch malt whisky

4. Optimization of the quality of South Indianparottaby modelling the ingredient composition using the response surface methodology

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