Abstract
Fresh lime juice is one of the main ingredients in Thai dishes. Thai lime cultivar 'Pan Rumpai' (Citrus aurantifolia (ChristmP 6- and 12-h stored at 4°C juice samples; 6-h stored at 35°C juice samples; and other lime juice samples. The fresh-squeezed lime juice was quite different from 6-h stored at 35°C samples. β-pinene can be used as a marker for fresh lime juice.
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