INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION

[11] VOLATILES FROM ORANGES .6. CONSTITUENTS OF ESSENCE IDENTIFIED BY MASS SPECTRA [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (06) : 698 - +

[12] QUANTITATIVE ANALYSIS OF A HIGHLY VOLATILE FRACTION FROM VALENCIA ORANGE ESSENCE OIL [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (06) : 1276 - &

[13] SHAW PE, 1975, FLAVOURS MAY, P190

[14] DETERMINATION OF RELATIVE CONCENTRATIONS OF MAJOR ALDEHYDES IN LEMON, ORANGE AND GRAPEFRUIT OILS BY GAS CHROMATOGRAPHY [J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (01) : 43 - &

[15] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[16] Tilgner D. J., 1970, Lebensmittel-Wissenschaft und Technologie, V3, P77

[17] TILGNER DJ, 1965, FOOD TECHNOL-CHICAGO, V19, P25

[18] (+)-LIMONENE OXIDATION WITH SELENIUM DIOXIDE HYDROGEN PEROXIDE [J]. JOURNAL OF ORGANIC CHEMISTRY, 1973, 38 (09) : 1684 - 1687

[19] [No title captured]

[11] VOLATILES FROM ORANGES .6. CONSTITUENTS OF ESSENCE IDENTIFIED BY MASS SPECTRA [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (06) : 698 - +

[12] QUANTITATIVE ANALYSIS OF A HIGHLY VOLATILE FRACTION FROM VALENCIA ORANGE ESSENCE OIL [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (06) : 1276 - &

[13] SHAW PE, 1975, FLAVOURS MAY, P190

[14] DETERMINATION OF RELATIVE CONCENTRATIONS OF MAJOR ALDEHYDES IN LEMON, ORANGE AND GRAPEFRUIT OILS BY GAS CHROMATOGRAPHY [J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (01) : 43 - &

[15] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[16] Tilgner D. J., 1970, Lebensmittel-Wissenschaft und Technologie, V3, P77

[17] TILGNER DJ, 1965, FOOD TECHNOL-CHICAGO, V19, P25

[18] (+)-LIMONENE OXIDATION WITH SELENIUM DIOXIDE HYDROGEN PEROXIDE [J]. JOURNAL OF ORGANIC CHEMISTRY, 1973, 38 (09) : 1684 - 1687

[19] [No title captured]