Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4396/fullpdf
Reference42 articles.
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3. Comparison of volatile components in fresh and processed orange juices;Nisperos-Carriedo;J Agric Food Chem,1990
4. Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents;Shaw;J Sci Food Agric,2005
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