Nectarine volatiles: vacuum steam distillation versus headspace sampling
- 1 May 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (3) , 553-560
- https://doi.org/10.1021/jf00081a037
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Volatile Components of Quince Fruit (Cydonia oblongaMill.)Agricultural and Biological Chemistry, 1983
- Formation of aroma components from nonvolatile precursors in passion fruitJournal of Agricultural and Food Chemistry, 1983
- Volatile lipid oxidation productsProgress in Lipid Research, 1983
- Volatile components of the orchid Dendrobium superbum Rchb. fJournal of Agricultural and Food Chemistry, 1982
- The flavour of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoriaJournal of the Science of Food and Agriculture, 1981
- The flavour components of plums: An examination of the aroma components present in the headspace above four cultivars of intact plums, marjorie's seedling, merton gem, NA 10 and victoriaJournal of the Science of Food and Agriculture, 1981
- Chemical Composition of the Absolute from Gardenia FlowerAgricultural and Biological Chemistry, 1978
- Odour intensities of hop oil componentsJournal of the Science of Food and Agriculture, 1966
- Volatile Components of Bartlett Pear. V.Journal of Food Science, 1966
- Volatiles and the Harvest Maturity of Peaches and NectarinesJournal of Food Science, 1964