Relationship between chromatographic profiling by HS- SPME and sensory quality of mandarin juices: effect of squeeze technology-Reference-Cited by-同舟云学术

Relationship between chromatographic profiling by HS- SPME and sensory quality of mandarin juices: effect of squeeze technology

Published:2011 Issue: Volume:1 Page:1396-1403
ISSN:2211-601X
Container-title:Procedia Food Science
language:en
Short-container-title:Procedia Food Science

Author:

Alvarez Rafael Q.,Passaro Catarina C.,Lara Oscar G.,Londono Julian L.

Publisher

Elsevier BV

Subject

General Medicine

Reference23 articles.

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4. Odour Thresholds of Some Organic Compounds Associated With Food Flavors;Guadagni;Journal of the Science of Food and Agriculture,1963

5. Processing and Storage Effects on Orange Juice Aroma: A Review;Perez-Cacho;Journal of Agricultural and Food Chemistry,2008

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