Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values

Research output: Contribution to journal › Journal article › Research › peer-review

D. Tønder
Petersen, Mikael Agerlin
L. Poll
C. E. Olsen

Original language	English
Journal	Food Chemistry
Volume	(1/2)
Pages (from-to)	223-229
Number of pages	7
ISSN	0308-8146
Publication status	Published - 1998

ID: 7734545