TY  - GEN
AU  - Obenland,D M
AU  - Arpaia,M L
AU  - Austin,R K
AU  - MacKey,B E
TI  - High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges
SN  - 0021-8561
PY  - 2000///0411
KW  - Beverages
KW  - analysis
KW  - Citrus
KW  - chemistry
KW  - Food Handling
KW  - Hot Temperature
KW  - Humans
KW  - Odorants
KW  - Taste
KW  - Time Factors
KW  - Volatilization
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1021/jf990077a
ER  -