Aroma volatiles of Cucumis melo cv. Golden Crispy
- 1 November 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (11) , 2042-2044
- https://doi.org/10.1021/jf00101a008
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Additional aroma components of honeydew melonJournal of Agricultural and Food Chemistry, 1982
- The objective definition of eating quality in rockmelons (Cucumis melo)Journal of the Science of Food and Agriculture, 1981
- Changes in the composition of neutral volatile components during the production of apple brandyJournal of the Science of Food and Agriculture, 1978
- VOLATILE CONSTITUENTS OF CANTALOUPE, Cucumis melo, AND THEIR BIOGENESISJournal of Food Science, 1977