Role of Hydroxycinnamic Acids and Vinylphenols in the Flavor Alteration of Blood Orange Juices

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 9, 1996, Pages 2654-2657

  Fallico, Biagio ^a   Lanza, Maria C ^a   Maccarone, Emanuele ^a   Asmundo, Carlo Nicolosi ^a   Rapisarda, Paolo ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b Ist Sperim per l'Agrumicoltura   (Italy)

Author keywords

Blood orange juice; Hydroxycinnamic acids; Sensory analysis; Vinylphenols

Indexed keywords

EID: 0000396581     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9503319     Document Type: Article

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