Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers

Published 2019 View Full Article

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Title
Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers
Authors
Keywords
Orange juice, High hydrostatic pressure, Pasteurization, Gas chromatography–mass spectrometry, Discriminant volatile compound, Partial least-squares analysis
Journal
FOOD CHEMISTRY
Volume 311, Issue -, Pages 125913
Publisher
Elsevier BV
Online
2019-12-02
DOI
10.1016/j.foodchem.2019.125913

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