EVALUATION OF SENSORY PROFILE AND P-VINYLGUAIACOL (PVG) CONTENT IN ORANGE JUICES DURING STORAGE AT DIFFERENT TEMPERATURE
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00363.x/fullpdf
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4. Relationship between acceptability and sensory attributes of peach nectars using internal preference mapping;COSTELL;Eur. Food Res. Technol.,2000
5. Role of hydroxycinnamic acids and vinylphenols in the flavor alteration of blood orange juices;FALLICO;J. Agric. Food Chem.,1996
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