Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice Processin-Reference-Cited by-同舟云学术

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Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice Processin

Published:2002-11 Issue:9 Volume:67 Page:3447-3455
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Mikkelsen B.B.,Poll L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09604.x/fullpdf

Reference27 articles.

1. The Aroma of Black Currants. I. Higher Boiling Compounds.

2. The Aroma of Black Currants. II. Lower Boiling Compounds.

3. The Aroma of Black Currants. III. Chemical Characterization of Different Varieties and Stages of Ripeness by Gas Chromatography.

4. Aroma changes in mango juice during processing and storage

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