Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments
Author:
Affiliation:
1. Food Science and Human Nutrition Dept.; Univ. of Florida; P.O. Box 110370 Gainesville FL 32611 U.S.A.
2. Citrus Research and Education Center; 700 Experiment Station Rd Lake Alfred FL 33850 U.S.A.
Publisher
Wiley
Subject
Food Science
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3. Aseptically packaged papaya and guava puree: changes in chemical and sensory quality during processing and storage;Chan;J Food Sci,1982
4. Differences of volatile and nonvolatile constituents between mature and ripe guava (Psidium guajava Linn) fruits;Chyau;J Agric Food Chem,1992
5. Pasteurization of Beer by Continuous Dense-phase CO2 System;Dagan;J Food Sci,2006
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