Volatile constituents of kiwi fruit (Actinidia chinensis Planch.)
- 1 May 1986
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 34 (3) , 576-578
- https://doi.org/10.1021/jf00069a050
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Volatile components of two cultivars of mango from FloridaJournal of Agricultural and Food Chemistry, 1985
- Volatile constituents from guava (Psidium guajava, L.) fruitJournal of Agricultural and Food Chemistry, 1985
- High-resolution gas chromatography-mass spectrometry and -Fourier transform infrared analysis of cherimoya (Annona cherimolia, Mill.) volatilesJournal of Agricultural and Food Chemistry, 1984
- Estimation of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone (FURANEOLA®) in cultivated and wild strawberries, pineapples and mangoesJournal of the Science of Food and Agriculture, 1981
- 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
- A comparison of the efficiency of the Likens and Nickerson extractor for aqueous, lipid/aqueous, and lipid samplesJournal of Agricultural and Food Chemistry, 1981
- Volatile flavor components of wood apple (Feronia limonia) and a processed productJournal of Agricultural and Food Chemistry, 1981
- The aroma of finnish wild raspberries, Rubus idaeus, L.Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1980
- Volatiles of wild strawberries, Fragaria vesca L., compared to those of cultivated berries, Fragaria .times. ananassa cv Senga SenganaJournal of Agricultural and Food Chemistry, 1979
- IDENTIFICATION OF VACUUM STEAM‐DISTILLED AROMA COMPOUNDS IN THE PRESS JUICE OF ARCTIC BRAMBLE, Rubus arcticus L.Journal of Food Science, 1976