Aroma Changes during Black Currant (Ribes nigrum L.) Nectar Processing

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 3, 1998, Pages 1132-1136

  Iversen, Carsten K ^a   Jakobsen, Henrik B ^a,c   Olsen, Carl Erik ^b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c NONE   (Denmark)

Author keywords

Aroma; Black currant; Enzymation; Juice; Pasteurization

Indexed keywords

RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 0012130944     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970513y     Document Type: Article

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