The sorption of aroma components from tomato juice by food-contact polymers
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference10 articles.
1. Quantitative analysis of flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum Mill)
2. The enzymic breakdown of lipids to volatile and non-volatile carbonyl fragments in disrupted tomato fruits
3. FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE.
4. Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films
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