Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography–mass spectrometry analysis of volatiles

标题
Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography–mass spectrometry analysis of volatiles
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 2, Pages 476-483
出版商
Elsevier BV
发表日期
2012-11-27
DOI
10.1016/j.lwt.2012.11.016

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