Changes of Volatile Compounds during Heating of Bacuri Pulp-Reference-Cited by-同舟云学术

Changes of Volatile Compounds during Heating of Bacuri Pulp

Published:2001-11-20 Issue:12 Volume:49 Page:5911-5915
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Boulanger R.¹,Crouzet J.¹

Affiliation:

1. Laboratoire de Génie Biologique et Sciences des Aliments, Université de Montpellier II, Unité de Microbiologie et de Biochimie Industrielles Associée à l'INRA, 34095 Montpellier Cedex 05, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010894m

Reference34 articles.

1. Free and bound flavour components of amazonian fruits. 1: Bacuri

2. Metabolism of limonoids by Arthrobacter globiformis II: basis for a practical means of reducing the limonin content of orange juice by immobilized cells

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