Determination of the volatile flavor components of orange and grapefruit by simultaneous distillation-extraction

Author:

Hong Young Shin,Kim Kyong Su

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference25 articles.

1. Liu Y Heying E Tanumihardjo S 2012 History, global distribution, and nutritional importance of citrus fruits. Comprehensive reviews in Food Science and Food safety 11 530 545 10.1111/j.1541-4337.2012.00201.x

2. Lee YS 2004 The Status and prospects of orange/grape industries in the united states J Rural Develop 191 254

3. FTA 2015 Item Trade returns of Orange http://fta.customs.go.kr

4. KCS 2015 Korea Customs Service Iimport-Export Trade Statistic http://www.customs.go.kr/kcsweb/user. tdf?a=user.r

5. Nisperos-Carriedo MO Shaw PE 1990 Volatile flavor components of fresh and processed orange juices. Food Technol 44 134 139 10.1021/jf00094a029

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