Comparing the difference of aroma components in sweet orange juice and mandarin juice using GC-MS coupled with multivariate analysis

doi:10.13995/j.cnki.11-1802/ts.025216

ZHOU Qi, YI Xin, OUYANG Zhu, LI Guijie, FENG Yu, LI Guijie, TAN Anqun, HUANG Linhua, WANG Hua

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 250-258.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 250-258. DOI: 10.13995/j.cnki.11-1802/ts.025216

Comparing the difference of aroma components in sweet orange juice and mandarin juice using GC-MS coupled with multivariate analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(1): 250-258 https://doi.org/10.13995/j.cnki.11-1802/ts.025216

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Received	Revised	Published
2020-08-03	2020-08-18	2021-01-15
Issue Date
2021-02-03

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