Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice

Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice

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The volatile flavor constituents of kalamansi (Citrus microcarpa Bunge) juice was studied by combination of gas chromatoggraphic and sensory analyses; and changes in chemical and sensory characteristics of the juice were followed in the fresh, freshly processed and stored juices. Analysis of the vol...

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Bibliographic Details
Main Author: Mina, Cynthia P.
Other Authors: Gatchalian, Miaflora M.
Format: Book
Language:English
Subjects:
Kalamansi juice.