Obenland, D M <br/><br/>
High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Dec 1999 
 - 5184-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf990077a  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beverages--analysis<br/>Citrus--chemistry<br/>Food Handling<br/>Hot Temperature<br/>Humans<br/>Odorants--analysis<br/>Taste<br/>Time Factors<br/>Volatilization