Effects of mandarin cultivar on quality of mandarin juice

Food Science and Technology International

Volumn 14, Issue 4, 2008, Pages 307-313

  Beltran F ^a   Perez Lopez A J ^b   Lopez Nicolas J M ^c   Carbonell Barrachina, A A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b CATHOLIC UNIVERSITY OF MURCIA   (Spain)

^c UNIVERSITY OF MURCIA   (Spain)

Author keywords

Aroma; Citrus; Color; Juices; Mandarin; Minerals; Vitamin C

Indexed keywords

CALCIUM; COPPER; MANGANESE; MANGANESE COMPOUNDS; MINERALOGY; SODIUM; VOLATILE ORGANIC COMPOUNDS; ZINC;

AROMA; CIELAB COLORS; CITRUS; JUICE PROCESSING; JUICE PRODUCTIONS; JUICES; MANDARIN; MANDARIN JUICES; SENSORY; VOLATILE COMPOUNDS;

MINERALS;

CITRUS;

EID: 54549121441     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208097443     Document Type: Article

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