Classification and analysis of citrus oils by NIR spectroscopy
- 31 January 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 72 (1), 113-117
- https://doi.org/10.1016/s0308-8146(00)00209-0
Abstract
No abstract availableKeywords
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- Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsionJournal of Agricultural and Food Chemistry, 1988
- Analysis of volatile flavor constituents from grapefruit essenceJournal of Agricultural and Food Chemistry, 1971