TASTE THRESHOLDS OF FATTY ACID ESTERS IN RAISINS AND RAISIN PASTE
- 1 July 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (4), 780-783
- https://doi.org/10.1111/j.1365-2621.1975.tb00555.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Analysis of fatty acid esters in processed raisins by gas chromatographyJournal of Agricultural and Food Chemistry, 1974
- Use of oleic acid derivatives to accelerate drying of thompson seedless grapesJournal of Oil & Fat Industries, 1974
- Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitternessJournal of the Science of Food and Agriculture, 1973
- Additive Effect of Sub-Threshold Concentrations of Some Organic Compounds Associated with Food AromasNature, 1963