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4Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate, European Food Research and Technology Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate, European Food Research and Technology Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio oranges, European Food Research and Technology Asymmetric synthesis of (S)-2-sec-Butyl-4,5-dihydrothiazole, a pheromone component of the Mus musculus, Chemistry of Natural Compounds