Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
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Chemistry and Pharmacology of Citrus sinensisMonoterpenes released from fruit, plant, and vegetable systemsChemical investigations of volatile kairomones produced by Hyphantria cunea (Drury), a host of the parasitoid Chouioia cunea Yang.Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS.Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.Evaluation of differences in the aroma composition of free-run and pressed neutral grape juices obtained from Emir (Vitis vinifera L.).Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extractChanges of aroma compounds and qualities of freshly-squeezed orange juice during storage
P2860
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P2860
Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
description
2007 nî lūn-bûn
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name
Characterization of the most o ...... n (Citrus sinensis L. Osbeck).
@en
Characterization of the most o ...... made from a Turkish cv. Kozan
@nl
type
label
Characterization of the most o ...... n (Citrus sinensis L. Osbeck).
@en
Characterization of the most o ...... made from a Turkish cv. Kozan
@nl
prefLabel
Characterization of the most o ...... n (Citrus sinensis L. Osbeck).
@en
Characterization of the most o ...... made from a Turkish cv. Kozan
@nl
P2093
P356
P1476
Characterization of the most o ...... n (Citrus sinensis L. Osbeck).
@en
P2093
Ahmet Canbas
Carole Prost
Hasim Kelebek
Serkan Selli
Thierry Serot
Vincent Varlet
P304
P356
10.1021/JF072231W
P407
P577
2007-12-14T00:00:00Z