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Categorization of Commercial Orange Juices Based on Flavor Characteristics

✍ Scribed by V. Lotong; E. Chambers IV; D.H. Chambers

Book ID
108824956
Publisher
Institute of Food Technologists
Year
2003
Tongue
English
Weight
416 KB
Volume
68
Category
Article
ISSN
0022-1147

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Discriminant and principal component ana
Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents
✍ Shaw, Philip E; Moshonas, Manuel G; Buslig, BοΏ½la S; Barros, Santiago M; Widmer, πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 74 KB πŸ‘ 1 views

Pasteurised orange juices and two types of commercial orange juice from frozen concentrate were differentiated based on the combined levels of 15Β±25 volatile constituents monitored in each of 44 juice samples. Multivariate analysis programs were used to calculate discriminant and principal component