Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

Journal of Inclusion Phenomena and Macrocyclic Chemistry

Volumn 70, Issue 3-4, 2011, Pages 453-460

  Andreu Sevilla, Antonio J ^a   Carbonell Barrachina, Ángel A ^a   López Nicolás, José M ^b   García Carmona, Francisco ^b  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Color; Cyclodextrin; Flavor; Pear juice; Sensorial quality; Volatiles

Indexed keywords

EID: 80051801639     PISSN: 09230750     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10847-010-9838-9     Document Type: Conference Paper

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