| 000 | 01153 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250513200544.0 | ||
| 264 | 0 | _c20000411 | |
| 008 | 200004s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf990077a _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aObenland, D M | |
| 245 | 0 | 0 |
_aHigh-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cDec 1999 |
||
| 300 |
_a5184-8 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBeverages _xanalysis |
| 650 | 0 | 4 |
_aCitrus _xchemistry |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 | _aVolatilization |
| 700 | 1 | _aArpaia, M L | |
| 700 | 1 | _aAustin, R K | |
| 700 | 1 | _aMacKey, B E | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 47 _gno. 12 _gp. 5184-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf990077a _zAvailable from publisher's website |
| 999 |
_c10562603 _d10562603 |
||