Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb09636.x/fullpdf
Reference37 articles.
1. Flavor and odor thresholds in water of selected orange juice components
2. Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation
3. Analysis of volatile components and the sensory characteristics of irradiated raw pork
4. Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions
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