![](/img/cover-not-exists.png)
Changes in the volatile flavor compounds by heating satsuma mandarin (Citrus unshiu Marcov.) juice.
ARAKI, Chuji, SAKAKIBARA, HidemasaVolume:
55
Year:
1991
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.55.1421
File:
PDF, 143 KB
english, 1991