Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice
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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| Materyal Türü: | Kitap |
| Dil: | English |
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