Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/12237
Title: Beverage
Issue Date: Feb-2003
Publisher: NISCAIR-CSIR, India
Abstract: The instability of fresh orange juice aroma during processing and subsequent storage has been e~tensively studied. Decreased levels of characteristic fresh orange juice aroma compounds on one hand, and off-flavour formation on the other, lead to the distinct aroma differences between fresh and processed juice.
Description: 22-24
URI: http://hdl.handle.net/123456789/12237
Appears in Collections:NPR Vol.2(1) [January-February 2003]

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