Analytical and Bioanalytical Chemistry

, Volume 410, Issue 25, pp 6339–6340 | Cite as

Fading lemonade challenge

  • Hervé This
Analytical challenge



  1. 1.
    Lario Y, Sendra E, Garcıa-Perez J, Fuentes C, Sayas-Barbera E, Fernandez-Lopez J, et al. Preparation of high dietary fiber powder from lemon juice by-product. Innov Food Sci Emerg Technol. 2004;5:113–7.CrossRefGoogle Scholar
  2. 2.
    Cohn R, Cohn AL. Procesado de frutas. Zaragoza: Acribia; 1997. p. 213–28.Google Scholar
  3. 3.
    Braddock RJ. Handbook of citrus by-products and processing technology. New York: Wiley; 1999. p. 117–33.Google Scholar
  4. 4.
    Sadowska U, Zabinski A, Szumny A, Dziadek K. An effect of peppermint herb (Mentha piperita L.) pressing on physico-chemical parameters of the resulting product. Ind Crop Prod. 2016;94:909–19.CrossRefGoogle Scholar
  5. 5.
    Coleman WM, Perfetti TA, Suber RL. Quantitative analysis of menthol isomer distributions in selected samples. J Chromatogr Sci. 1988;36:318–21.CrossRefGoogle Scholar
  6. 6.
    European Pharmacopoeia 6.0. Determination of essential oils in herbal drugs. 2008; 2.8.12, 251–252.Google Scholar

Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.INRA, UMR 1145 Ingénierie Procédés Aliments, Group of Molecular GastronomyParisFrance
  2. 2.Ingénierie Procédés Aliments, AgroParisTech, InraUniversité Paris-SaclayMassyFrance
  3. 3.AgroParisTech-Inra International Centre for Molecular GastronomyParisFrance

Personalised recommendations