Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation-Reference-Cited by-同舟云学术

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Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation

Published:2011-10-07 Issue:4 Volume:92 Page:727-735
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Miyazaki Takayuki,Plotto Anne,Baldwin Elizabeth A,Reyes-De-Corcuera José I,Gmitter Jr Fred G

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference43 articles.

1. Taste and aroma of fresh and stored mandarins;Tietel;J Sci Food Agric,2011

2. Fresh squeezed orange juice odor: A review;Perez-Cacho;Crit Rev Food Sci Nut,2008

3. Evaluation of the most odour-active compounds in the peel oil of Clementines (Citrus reticulata Blanco cv. Clementine);Buettner;Eur Food Res Technol,2003

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