Assessing a traceability technique in fresh oranges (Citrus...

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Food Chemistry 2016 / 11

Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges.

Julián Cuevas, Francisco, Manuel MorenoRojas, José, José Ruiz-Moreno, María
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.11.156
Date:
November, 2016
File:
PDF, 881 KB
english, 2016
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