Pomegranate juice adulteration by addition of grape or peach juices

Journal of the Science of Food and Agriculture

Volumn 94, Issue 4, 2014, Pages 646-655

  Nuncio Jáuregui, Nallely ^a   Calín Sánchez, Ángel ^a   Hernández, Francisca ^a   Carbonell Barrachina, Ángel A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Authentication; Organic acids; Potassium; Proline; Punica granatum; Volatile composition

Indexed keywords

ISOPENTYL ACETATE; LACTONE; LINALOOL; PENTANOL; POTASSIUM; PROLINE; TARTARIC ACID; TARTARIC ACID DERIVATIVE; TERPENE; VOLATILE ORGANIC COMPOUND;

ARTICLE; AUTHENTICATION; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; ECONOMICS; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD QUALITY; FRUIT; LYTHRACEAE; METHODOLOGY; ORGANIC ACIDS; POMEGRANATE; POTASSIUM INTAKE; PRUNUS; SPAIN; SUGAR INTAKE; VITIS; VOLATILE COMPOSITION;

AUTHENTICATION; ORGANIC ACIDS; POTASSIUM; PROLINE; PUNICA GRANATUM; VOLATILE COMPOSITION;

BEVERAGES; DIETARY SUCROSE; FOOD CONTAMINATION; FOOD INSPECTION; FOOD LABELING; FOOD QUALITY; FRUIT; LACTONES; MONOTERPENES; PENTANOLS; POTASSIUM, DIETARY; PROLINE; PRUNUS; PUNICACEAE; SPAIN; TARTRATES; VITIS; VOLATILE ORGANIC COMPOUNDS;

EID: 84893852362     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6300     Document Type: Article

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