The enhancement of orange oil oxidation by sulphur dioxide-Reference-Cited by-同舟云学术

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The enhancement of orange oil oxidation by sulphur dioxide

Published:1972-02 Issue:2 Volume:23 Page:207-213
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Beard J. H.,Fletcher B. C.,Van Beresteyn E. C. H.

Publisher

Wiley

Subject

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

Reference19 articles.

1. ; ; J. chem. Soc. 1965, 2990.

2. The chemistry of terpenes—I

3. U.K. Preservatives in Food Regulations (S.I., 1962, No. 1532).

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Citrus fruits. Part II. Chemistry, technology, and quality evaluation. C. quality evaluation;C R C Critical Reviews in Food Science and Nutrition;1984-01

2. Stability of sorbic acid in orange squash;Journal of Agricultural and Food Chemistry;1983-11

3. Citrus fruits — Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry;C R C Critical Reviews in Food Science and Nutrition;1983-01

4. Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology∗;C R C Critical Reviews in Food Science and Nutrition;1983-01

5. Sulfite-Induced Oxidation and Browning of Linolenic Acid;Journal of Food Science;1982-11

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