Using HS-SPME to Determine the Effects of Reducing Insoluble Solids on Aromatic Composition of Orange Juice

LWT

Volumn 34, Issue 4, 2001, Pages 244-250

  Jordan, M J ^a   Tillman, T N ^b   Mucci, B ^a   Laencina, J ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Orange juice; volatile components; insoluble solid; HS SPME

Indexed keywords

EID: 0035558168     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0763     Document Type: Article

References (20)

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