Ascorbic acid, aroma compounds and browning of orange...

Journal of the Science of Food and Agriculture 2006 Vol. 86; Iss. 13

Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH

Cécilia Berlinet, Pierre Brat, Jean-Marc Brillouet, Violette Ducruet
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Volume:
86
Year:
2006
Language:
english
Pages:
7
DOI:
10.1002/jsfa.2597
File:
PDF, 145 KB
english, 2006
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