Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design-Reference-Cited by-同舟云学术

Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design

Published:2017-10-03 Issue:3 Volume:11 Page:733-749
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Mehta Praveen Kumar,de Sousa Galvão Mércia,Soares Alysson Caetano,Nogueira Juliete Pedreira,Narain Narendra

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-017-1038-4/fulltext.html

Reference60 articles.

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4. Arctander (1969) Perfume and flavor chemicals. Montclair

5. Arthur CL, Pawliszyn J (1990) Solid phase microextraction with thermal desorption using fused silica optical fibers. Anal Chem 62:2145–2148

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