Effect of storage temperature and time on volatile profile of fresh-squeezed Thai lime juice

Autor:	Suwimon Keeratipibul, Panita Ngamchuachit, Sumitra Boonbumrung, N. Suwannaprom
Rok vydání:	2018
Předmět:	Horticulture Lime Juice Chemistry Citrus aurantifolia engineering Cultivar engineering.material Lime
Zdroj:	Acta Horticulturae. :381-386
ISSN:	2406-6168 0567-7572
DOI:	10.17660/actahortic.2018.1205.44
Popis:	Fresh lime juice is one of the main ingredients in Thai dishes. Thai lime cultivar 'Pan Rumpai' (Citrus aurantifolia (ChristmP 6- and 12-h stored at 4°C juice samples; 6-h stored at 35°C juice samples; and other lime juice samples. The fresh-squeezed lime juice was quite different from 6-h stored at 35°C samples. β-pinene can be used as a marker for fresh lime juice.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6000f201d9423dd37403a14eb5d773f1 https://doi.org/10.17660/actahortic.2018.1205.44 Zobrazit plný text záznamu