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Determinants of flavor acceptability during the maturation of navel oranges

โœ Scribed by David Obenland; Sue Collin; Bruce Mackey; James Sievert; Kent Fjeld; Mary Lu Arpaia

Book ID
113860323
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
449 KB
Volume
52
Category
Article
ISSN
0925-5214

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๐Ÿ“œ SIMILAR VOLUMES

Effect of cellulose acetate gel bead col
Effect of cellulose acetate gel bead column treatment on the acceptability and composition of navel orange juice
โœ Robert L. Johnson ๐Ÿ“‚ Article ๐Ÿ“… 1982 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 407 KB

## Abstract Reducing the limonin contents of pasteurised Navel orange juices by passage through a cellulose acetate gel bead column at ambient temperature significantly decreased the bitterness and increased the flavour and acceptability of the juices as measured by taste panel scores. Debittering