| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538663 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠The volatiles, aroma profiles and phenolic acids in calamansi peel were systematically studied. ⺠Several statistical approaches were employed to understand the contributions of volatiles toward significant sensory attributes. ⺠This approach may provide a better understanding of citrus.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mun Wai Cheong, Zhi Soon Chong, Shao Quan Liu, Weibiao Zhou, Philip Curran, Bin Yu Bin Yu,