Changes in the composition of aromatic compounds and other quality parameters of strawberries during freezing and thawing
- 1 May 1995
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 201 (3) , 275-277
- https://doi.org/10.1007/bf01193003
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold valuesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- The aroma of strawberry (Fragaria ananassa): Characterisation of some cultivars and influence of freezingJournal of the Science of Food and Agriculture, 1990
- Off-odor of Strawberry by FreezingEngei gakkai zasshi (Journal of the Japanese Society for Horticultural Science), 1982
- Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. senga sengana, senga litessa and senga gourmellaJournal of the Science of Food and Agriculture, 1980