HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference36 articles.
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4. Volatile flavour compositions of mandarin wine obtained from Clementine (Citrus reticula Blanco) extracted by headspace-solid phase microextraction;Selli;Flavour Fragr. J.,2004
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