Mandarin crop flavour analysis. Researcher setting up a device to trap aroma compounds from mandarin orange (Citrus reticulata) juice for analysis by gas chromatography. The identity and amount of these natural compounds are important in determining their contribution to the flavour of whole, fresh mandarins. | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Obenland, David / US Department of Agriculture |
Bildgröße: | 3750 px × 2500 px |
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