Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging Materials
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13649.x/fullpdf
Reference21 articles.
1. Aroma absorption evaluation of aseptic packaging;Baner;J Food Sci,1991
2. Pasteurization of fresh orange juice using gamma irradiation: microbiological, flavor, and sensory analyses;Foley;J Food Sci,2002
3. Comparative absorption of citrus flavor compounds by low-density polyethylene;Halek;Pkg Tech Sci,1989
4. Absorption of volatile compounds in aqueous solution by ethylene-vinyl alcohol copolymer films;Ikegami;J Food Sci,1991
5. Partition distribution of aroma volatiles from orange juice into selected polymeric sealant films;Imai;J Food Sci,1990
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