Flavor, Aroma, and Compositional Changes in Strawberry Juice Concentrate Stored at 20° C-Reference-Cited by-同舟云学术

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Flavor, Aroma, and Compositional Changes in Strawberry Juice Concentrate Stored at 20° C

Published:1989-09 Issue:5 Volume:54 Page:1255-1258
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

LUNDAHL D. S.,McDANIEL M. R.,WROLSTAD R. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05967.x/fullpdf

Reference32 articles.

1. Causative factors of color deterioration in strawberry preserves during processing and storage;Abers;J. Pood Sci.,1979

2. Haemanalysis of tannins: The concept of relative astringency;Bate-Smith;Phytochemistry,1973

3. Experimental Designs

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bioactive Compounds Incorporated Into Functional Beverages;Functional and Medicinal Beverages;2019

2. High-Pressure Processing, Strawberry Beverages, and Composition of ‘Bioactives’;Processing and Impact on Active Components in Food;2015

3. High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety;Journal of Agricultural and Food Chemistry;2014-04-03

4. Sensory Attributes and Volatile Components of Stored Strawberry Juice;Journal of Food Science;2006-07-20

5. Changes in the Aroma of a Strawberry Drink during Storage;Journal of Agricultural and Food Chemistry;2001-06-26

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