The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)-Reference-Cited by-同舟云学术

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The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)

Published:2005-02-22 Issue:3-4 Volume:221 Page:244-254
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Kaack K.,Christensen L. P.,Hughes M.,Eder R.

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/s00217-005-1141-4.pdf

Reference40 articles.

1. Kaack K (1990) Tidsskr Planteavl 94:127–129

2. Kaack K (1997) Fruit Var J 51:28–31

3. Kaack K (1977) Tidsskr Planteavl 81:133–138

4. Schumacher F (1983) Schweiz Z Obst- und Weinbau 119:551–560

5. Benk E (1985) Ind Obst- und Gemüseverarb 70:507–510

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1. Elderberry, an Ancient Remedy: A Comprehensive Study of the Bioactive Compounds in Three Sambucus nigra L. Subspecies;Annual Review of Food Science and Technology;2024-06-28

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3. Headspace Volatile Organic and Phenolic Compounds in Elderflowers and Elderflower Teas of Blue Elderberry (Sambucus nigra ssp. cerulea);ACS FOOD SCI TECHNOL;2022

4. Headspace Volatile Organic and Phenolic Compounds in Elderflowers and Elderflower Teas of Blue Elderberry (Sambucus nigra ssp. cerulea);ACS Food Science & Technology;2022-09-13

5. Sustainable Valorization of Sambucus nigra L. Berries: From Crop Biodiversity to Nutritional Value of Juice and Pomace;Foods;2021-12-31

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