Characterization of the Flavor Profile of Orange Juice by Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

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Characterization of the Flavor Profile of Orange Juice by Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

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im März 2016 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в березні 2016

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Characterization of the Flavor ...... romatography–Mass Spectrometry

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Characterization of the Flavor ...... romatography–Mass Spectrometry

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Characterization of the Flavor ...... romatography–Mass Spectrometry

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Characterization of the Flavor ...... romatography–Mass Spectrometry

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Characterization of the Flavor ...... romatography–Mass Spectrometry

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Characterization of the Flavor ...... romatography–Mass Spectrometry

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P1476

Characterization of the Flavor ...... romatography–Mass Spectrometry

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P2093

Dana A. Magdas

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Gabriella R. Schmutzer

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Valentin Mirel

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Zaharie Moldovan

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P2860

Comparative analysis of the volatile fraction of fruit juice from different Citrus species.

Processing and storage effects on orange juice aroma: a review.

Mechanisms effecting analysis of volatile flavour components by solid-phase microextraction and gas chromatography.

Gas chromatography coupled to mass spectrometry analysis of volatiles, sugars, organic acids and aminoacids in Valencia Late orange juice and reliability of the Automated Mass Spectral Deconvolution and Identification System for their automatic iden

Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.

Characterization of Tequila Flavor by Instrumental and Sensory Analysis

Characterisation of the volatile profile of orange juice contaminated with Alicyclobacillus acidoterrestris

Determination of the Volatile Components of Apple Juice Using Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry

GC–MS quantification and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp

Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS

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2540-2559

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scholarly article

P356

10.1080/00032719.2015.1131707

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P433

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P478

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P577

2016-03-16T00:00:00Z

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