Influence of Thermal Treatment on Black Currant (Ribes nigrum L.) Juice Aroma
Author:
Affiliation:
1. Department of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049435m
Reference42 articles.
1. FAO Yearbook. Production; FAO Statistics Series 170; Food and Agriculture Organization of the United Nations: Rome, Italy, 2002; pp 188−189.
2. Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice Processin
3. Volatile compounds of blackcurrant juice and wine
4. Aroma Changes during Black Currant (Ribes nigrum L.) Nectar Processing
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