Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage.
In this study, the effect of glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the equilibrium headspace concentration of target volatile flavor compounds released from the orange beverage emulsions during storage was investigated by using the headspace solid phase microextractio...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14601/1/Evaluation%20of%20equilibrium%20headspace%20concentration%20of%20orange%20beverage%20emulsion%20by%20using%20solid%20phase%20microextraction.pdf http://psasir.upm.edu.my/id/eprint/14601/ http://world-food.net/products/scientific-journal-jfae/ |
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