Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference45 articles.
1. Arena E, Guarrera N, Campisi S, Nicolosi Asmundo C (2006) Comparison of odour active compounds detected by gas-chromatography-olfactometry between hand-squeezed juices from different orange varieties. Food Chem 98(1):59–63. https://doi.org/10.1016/j.foodchem.2005.04.035
2. Barolo MI, Ruiz Mostacero N, López SN (2014) Ficus carica L. (Moraceae): an ancient source of food and health. Food Chem 164:119–127. https://doi.org/10.1016/j.foodchem.2014.04.112
3. Cayhan GG, Selli S (2011) Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis. J Agric Food Chem 59(2):654–659. https://doi.org/10.1021/jf103471h
4. FAO (2020) Figs production. Retrieved from www.fao.org/faostat/en/#data/QC. Accessed 1 February 2021
5. Fiscor E, Szentmihalyi K, Lemberkovics E, Blazovics A, Balazs A (2013) Analysis of Ficus carica L.-volatile components and mineral content. Eur Chem Bull 2:126–129
Cited by
8 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