Volatile components of Chinese quince (Pseudocydonia sinensis Schneid)
- 1 July 1987
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 35 (4) , 532-537
- https://doi.org/10.1021/jf00076a023
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Volatile constituents of peel of quince fruit, Cydonia oblonga MillerJournal of Agricultural and Food Chemistry, 1986
- Volatile Components of Quince Fruit (Cydonia oblongaMill.)Agricultural and Biological Chemistry, 1983
- Flavor analysis of quinceJournal of Agricultural and Food Chemistry, 1979
- Composition of neutral volatile constituents in grape brandiesJournal of Agricultural and Food Chemistry, 1979
- Changes in the composition of neutral volatile components during the production of apple brandyJournal of the Science of Food and Agriculture, 1978
- The Constituents of the Essential Oil from Japanese Quince Fruit,Cydonia oblongaMillerAgricultural and Biological Chemistry, 1977