Effects of Orange Juice Fortification with Thiols on p -Vinylguaiacol Formation, Ascorbic-Acid Degradation, Browning, and Acceptance during Pasteurization and Storage under Moderate Conditions
Naim, Michael, Schutz, Osnat, Zehavi, Uri, Rouseff, Russell L., Haleva-Toledo, EinatVolume:
45
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf9608884
Date:
May, 1997
File:
PDF, 354 KB
english, 1997