Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids
Author:
Affiliation:
1. University of Florida‐IFASCitrus Research and Education Center Lake Alfred FL 33850 U.S.A.
2. USDA‐ARSU.S. Horticultural Research Laboratory 2001 South Rock Road Fort Pierce FL 34945 U.S.A.
Funder
Florida citrus industry
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15116
Reference24 articles.
1. Citrus Juice Extraction Systems: Effect on Chemical Composition and Antioxidant Activity of Clementine Juice
2. Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons
3. Influence of harvest time on quality of ‘Valencia’ oranges and juice;Bai J.;Proceedings of Florida State Horticultural Society,2009
4. Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids
5. California Department of Food and Agriculture.(2003).Title 3 Division 3 Chapter 1 Subchapter 4 Article 22 Section 1430.36.
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