High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges. [electronic resource]

By: Contributor(s): Producer: 20000411Description: 5184-8 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 47
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Publication Type: Journal Article

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