Changes in the composition of aromatic compounds and other quality parameters of strawberries during freezing and thawing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF01193003.pdf
Reference9 articles.
1. Ueda Y, Iwata T (1982) J Jpn Soc Hortic Sci 51:219?223
2. Bocchio F, Fellous R (1987) Parf Cosm Arom 76:71?78
3. Schreier P (1980) J Sci Food Agric 31:487?494
4. Douillard C, Guichard E (1990) J Sci Food Agric 50:517?531
5. Hirvi T (1983) Lebensm Wiss Technol 16:157?161
Cited by 30 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Monitoring of Volatile Organic Compounds in Strawberry Genotypes over the Harvest Period;Plants;2023-05-04
2. Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies;Journal of Food Measurement and Characterization;2023-01-10
3. Swellable Sorbent Coatings for Parallel Extraction, Storage, and Analysis of Plant Metabolites;Journal of Agricultural and Food Chemistry;2022-06-14
4. Identification of volatile compounds of Turkish local strawberry genotypes using various extraction techniques by GC/MS;Acta Horticulturae;2021-04
5. Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry;Flavour and Fragrance Journal;2020-05-14
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3