Influence of sample preparation on the composition of quince (Cydonia oblonga, Mill.) flavor
- 30 April 1987
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 35 (3) , 335-337
- https://doi.org/10.1021/jf00075a013
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Volatile Components of Quince Fruit (Cydonia oblongaMill.)Agricultural and Biological Chemistry, 1983