Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly-squeezed juice
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference27 articles.
1. . FAOSTAT Agricultural Data: http://faostat.fao.org/
2. . . Citrus. CAB International: Wallingford, 1994; 1.
3. Evaluation of Aroma Differences between Hand-Squeezed Juices from Valencia Late and Navel Oranges by Quantitation of Key Odorants and Flavor Reconstitution Experiments
4. Volatile Constituents of Blood and Blond Orange Juices: A Comparison
5. Volatile Constituents in Extracts of Mandarin and Tangerine Peel
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