Comparative analysis of volatile and principal aroma components ofcold-pressed oil from three varieties of late-maturing sweet oranges

doi:10.13995/j.cnki.11-1802/ts.022021

LI Guijie, ZHANG Qunlin, HE Yajing, TAN Anqun, ZHANG Tenghui, GUO Li, ZHANG Wanchao, ZHONG Shijun, TAN Xiang, SUN Zhigao

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 284-291.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 284-291. DOI: 10.13995/j.cnki.11-1802/ts.022021

Comparative analysis of volatile and principal aroma components ofcold-pressed oil from three varieties of late-maturing sweet oranges

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 284-291 https://doi.org/10.13995/j.cnki.11-1802/ts.022021

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Received	Published
2019-08-19	2020-03-15
Issue Date
2020-04-10

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