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Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage
This study focused on the changes of physicochemical and microbiological properties and aroma compounds of freshly-squeezed orange juice during storage at different temperatures. Aroma compounds were analyzed by solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS). The resul...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170366/ https://ncbi.nlm.nih.gov/pubmed/30333650 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3389-2 |
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