METHOD FOR DETERMINING THE AMOUNT OF HEAT STRESS THAT HAS BEEN INFLICTED ON FRUIT JUICE

摘要

The invention relates to assessment of the amount of heat stress to which afruitjuice has been exposed. In particular, the invention pertains to the ratio ofisolimonin tolimonin in the juice and use of this ratio to evaluate the heat stressinflicted on the fruitjuice.