Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis)
- 30 June 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (4) , 1023-1025
- https://doi.org/10.1021/jf00088a046
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Volatile constituents of kiwi fruit (Actinidia chinensis Planch.)Journal of Agricultural and Food Chemistry, 1986
- Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides)Journal of Agricultural and Food Chemistry, 1984