Fresh orange juice flavor: A quantitative and qualitative determination of the volatile constitutents-Reference-Cited by-同舟云学术

Fresh orange juice flavor: A quantitative and qualitative determination of the volatile constitutents

Published:1995 Issue: Volume: Page:1479-1492
ISSN:0167-4501
Container-title:Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference
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Author:

Moshonas Manuel G.,Shaw Philip E.

Publisher

Elsevier

Reference21 articles.

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3. Volatile Compounds in Food,1989

4. Quantitative analysis of organge juice flavor volatiles by direct-infection gas chromatography;Moshonas;J. Agric. Food Chem.,1987

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