JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.91, no.10, pp.1855-1862, 2011 (Journal Indexed in SCI)
Article / Article
Title of Journal :
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
BACKGROUND: Orange flavour is the results of a natural combination of volatile compounds in a well-balanced system including sugars, acids and phenolic compounds. This paper reports the results of the first determination of aroma, organic acids, sugars, and phenolic components in Dortyol yerli orange juices.