COLORIMETRIC FURFURAL MEASUREMENT AS AN INDEX OF DETERIORATION IN STORED CITRUS JUICES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02746.x/fullpdf
Reference13 articles.
1. AOAC., 1965 . "Official Methods of Analysis ," 10th ed , page140 . Assoc. Off. Agric. Chem. Washington, D.C.
2. EXPLORATORY EXPERIMENTS TO IDENTIFY CHEMICAL REACTIONS CAUSING FLAVOR DETERIORATION DURING STORAGE OF CANNED ORANGE JUICE. I. INCOMPATIBILITY OF PEEL-OIL CONSTITUENTS WITII THE ACID JUICE
3. J.S. Blair, 1964 . Unpublished work at Florida Curtis Experiment Station.
4. J.S. Blair, 1965 . Unpublished work at Florida Citrus Experiment Station.
5. Rapid gas-chromatographic method for studying volatile carbonyl compounds from orange juice and their changes during storage
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