Changes in vitamin C and flavour components of mandarin juice due to curing of fruits

Food Chemistry

Volumn 91, Issue 1, 2005, Pages 19-24

  Pérez, Ana G ^a   Luaces, Pilar ^a   Oliva, Jesus ^a   Ríos, Jose J ^a   Sanz, Carlos ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Aroma; Curing; Flavour; Juice; Mandarin; Vitamin C

Indexed keywords

ACETALDEHYDE; ALCOHOL; ASCORBIC ACID; CARBOHYDRATE; CARBOXYLIC ACID; CARVEOL; CARVONE; FLAVORING AGENT; LIMONENE; LINALOOL; TERPINEOL;

ARTICLE; FOOD COMPOSITION; FOOD STORAGE; FRUIT JUICE; HEAT TREATMENT; MANDARIN; OXIDATION; ROOM TEMPERATURE; TEMPERATURE DEPENDENCE;

EID: 9644260703     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.041     Document Type: Article

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