This research was supported by the Conseil Regional of Pays de Loire. The authors are grateful to the members of the trained panel, who worked seriously and never missed a sensory session. Special thanks to the CTIFL who produced and harvested the apples for this study.
Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2411–2415, October 2003
How to Cite
Mehinagic, E., Prost, C. and Demaimay, M. (2003), Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques. Journal of Food Science, 68: 2411–2415. doi: 10.1111/j.1365-2621.2003.tb07038.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20030146 Submitted 3/17/03, Revised 4/23/03, Accepted 4/25/03.
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