Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges-Reference-Cited by-同舟云学术

Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

Published:2017-04 Issue: Volume:221 Page:1930-1938
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cuevas Francisco Julián,Moreno-Rojas José Manuel,Ruiz-Moreno María José

Funder

IFAPA

ERDF

ESF

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Changes in volatile and non-volatile flavor chemicals of “Valencia” orange juice over the harvest seasons;Bai;Foods,2016

5. Supervised pattern recognition in food analysis;Berrueta;Journal of Chromatography A,2007

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