Changes in the volatile flavor compounds by heating satsuma...

Changes in the volatile flavor compounds by heating satsuma mandarin (Citrus unshiu Marcov.) juice.

ARAKI, Chuji, SAKAKIBARA, Hidemasa
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Volume:
55
Year:
1991
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.55.1421
File:
PDF, 143 KB
english, 1991
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