INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02348.x/fullpdf
Reference19 articles.
1. Enhancement of orange oil oxidation by sulfur dioxide;Beard;J. Sci. Fd. Agric.,1972
2. The oxidation of terpenes 1. Mechanism and reaction products of d-limonene auto oxidation;Bernhard;Food Research,1960
3. Method for the determination of the free fatty acids of milk fat;Bills;J. Dairy Sci.,1963
4. Composition of orange essence oil;Coleman;J. Food Sci.,1969
5. An On-Line GC System for the IBM 1130 Computer
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