Effect of nonvolatile orange juice components, acid, sugar,...

Journal of Agricultural and Food Chemistry 1978 / 01 Vol. 26; Iss. 1

Effect of nonvolatile orange juice components, acid, sugar, and pectin on the flavor threshold of D-limonene in water

Ahmed, Esam M., Dennison, Raymond A., Dougherty, Richard H., Shaw, Philip E.
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Volume:
26
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf60215a073
Date:
January, 1978
File:
PDF, 398 KB
english, 1978
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