Use of headspace capillary GC to study the development of volatile compounds in fresh fruit
- 1 July 1992
- journal article
- Published by Wiley in Journal of High Resolution Chromatography
- Vol. 15 (7) , 472-477
- https://doi.org/10.1002/jhrc.1240150713
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Influence of ethylene removal on the volatile development in passa crassana pears stored in a controlled atmosphereFood Chemistry, 1991
- CGC/Sensory analysis of volatile compounds developed from ripening apple fruitJournal of High Resolution Chromatography, 1989
- Sensory Responses to Oral Chemical HeatPublished by American Chemical Society (ACS) ,1985