EFFECT OF SELECTED OIL AND ESSENCE VOLATILE COMPONENTS ON FLAVOR QUALITY OF PUMPOUT ORANGE JUICE

被引：74

作者：

AHMED, EM ^{[1
]}

DENNISON, RA ^{[1
]}

SHAW, PE ^{[1
]}

机构：

[1] USDA, ARS, SO REG, US CITRUS & SUBTROP PROD LAB, WINTER HAVEN, FL 33880 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 02期

关键词：

D O I：

10.1021/jf60216a045

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：368 / 372

页数：5

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[3]

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[5]

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POWERS, JJ .

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[9] CANNING AND STORAGE EFFECTS - VOLATILE WATER-SOLUBLE AND OIL CONSTITUENTS OF VALENCIA ORANGE JUICE [J].

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MILLER, JM .

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[10] PESTICIDES AND FOOD FLAVOR - STUDIES IN TASTE PANEL METHODOLOGY [J].

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