Sensory quality, volatile compounds and color of pear juice...

Journal of Inclusion Phenomena and Macrocyclic Chemistry 2011 / 08 Vol. 70; Iss. 3-4

Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

Antonio J. Andreu-Sevilla, Ángel A. Carbonell-Barrachina, José M. López-Nicolás, Francisco García-Carmona
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Volume:
70
Language:
english
Pages:
8
DOI:
10.1007/s10847-010-9838-9
Date:
August, 2011
File:
PDF, 324 KB
english, 2011
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