Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)a,b
- 1 July 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (4), 401-411
- https://doi.org/10.1111/j.1365-2621.1961.tb00380.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- PREPARATION OF TERPENELESS ESSENTIAL OILS. A CHROMATOGRAPHIC PROCESSIndustrial & Engineering Chemistry, 1952