Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS-Reference-Cited by-同舟云学术

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Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS

Published:2023-12-07 Issue:2 Volume:250 Page:593-602
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Zhang Qianhui,Ding Yujun,Tan Lehe,Xu Zhi,Zhang Chenghui,Lv Daizhu

Funder

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04412-9.pdf

Reference33 articles.

1. Ranjha M, Irfan S, Nadeem M et al (2022) A comprehensive review on nutritional value, medicinal uses, and processing of banana. Food Rev Int 38:199–225

2. Du LN, Song J, Forney C et al (2016) Proteome changes in banana fruit peel tissue in response to ethylene and high-temperature treatments. Hortic Res 3:12

3. Chang L, Yang M, Zhao N et al (2022) Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.). Food Biosci 47:101624

4. Li XJ, Li K, Zhou DB et al (2021) Biological control of banana wilt disease caused by Fusarium oxyspoum f. sp. Cubense using Streptomyces sp. H4. Biol Control 155:104524

5. Tinzaara W, Mutambuka M, Oyesigye E et al (2021) Banana wilt diseases: current status and future research strategies for their management. Int J Pest Manage. https://doi.org/10.1080/09670874.2021.1992685

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