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NTIS 바로가기Food chemistry, v.134 no.2, 2012년, pp.696 - 703
Cheong, M.W. , Zhu, D. , Sng, J. , Liu, S.Q. , Zhou, W. , Curran, P. , Yu, B.
Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using di...
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