GC-MS quantification and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp.

MARÍA DEL PILAR RUIZ PÉREZ-CACHO2026-01-292026-01-29201110.1016/j.foodchem.2011.04.0142-s2.0-79958164221https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23226Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceGC-MS quantification and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp.research article