Author:
Braddock Robert J.,Kesterson James W.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Cited by
5 articles.
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1. Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (
Cucumis melo
L. var. reticulatus naud.) juice;Food Science & Nutrition;2020-02-10
2. Citrus fruits. Part II. Chemistry, technology, and quality evaluation. C. quality evaluation;C R C Critical Reviews in Food Science and Nutrition;1984-01
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. EVALUATION AND CONTROL OF UNDESIRABLE FLAVORS IN PROCESSED CITRUS JUICES;The Analysis and Control of Less Desirable Flavors in Foods and Beverages;1980