Industrial orange juice debittering: effect on volatile compounds and overall quality attributes
Author:
Affiliation:
1. Food Colour & Quality Laboratory; Department Nutrition & Food Science; Facultad de Farmacia; Universidad de Sevilla; 41012; Sevilla; Spain
2. Department Analytical Chemistry; Facultad de Farmacia; Universidad de Sevilla; 41012; Sevilla; Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference44 articles.
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3. Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice;Brat;Journal of Agricultural and Food Chemistry,2003
4. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage;Del Caro;Food Chemistry,2004
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