VOLATILE SULFUR-COMPOUNDS IN FRESH ORANGE AND GRAPEFRUIT JUICES - IDENTIFICATION, QUANTITATION, AND POSSIBLE IMPORTANCE TO JUICE FLAVOR

被引：38

作者：

SHAW, PE ^{[1
]}

AMMONS, JM ^{[1
]}

BRAMAN, RS ^{[1
]}

机构：

[1] UNIV S FLORIDA, DEPT CHEM, TAMPA, FL 33620 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1980年 / 28卷 / 04期

关键词：

D O I：

10.1021/jf60230a039

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：778 / 781

页数：4

共 16 条

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[7]

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[8] CANNING AND STORAGE EFFECTS - VOLATILE WATER-SOLUBLE AND OIL CONSTITUENTS OF VALENCIA ORANGE JUICE [J].

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[9] CITRUS FLAVORING - VOLATILE WATER-SOLUBLE CONSTITUENTS OF GRAPEFRUIT JUICE [J].

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[10]

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