Comparison of volatile aroma compounds in Dwarf Cavendish banana (Musaspp. AAA) grown under organic or traditional cultivation-Reference-Cited by-同舟云学术

Comparison of volatile aroma compounds in Dwarf Cavendish banana (Musaspp. AAA) grown under organic or traditional cultivation

Published:2014-01 Issue:4 Volume:89 Page:441-447
ISSN:1462-0316
Container-title:The Journal of Horticultural Science and Biotechnology
language:en
Short-container-title:The Journal of Horticultural Science and Biotechnology

Author:

Dong T.,Chen X. J.,Wang M.,Huang Y. H.,Yi G. J.

Publisher

Informa UK Limited

Subject

Horticulture,Genetics

Link

http://www.tandfonline.com/doi/pdf/10.1080/14620316.2014.11513104

Reference2 articles.

1. Arias, P., Dankers, C., Liu, P. and Pilkauskas, P. (2003).The World Banana Economy 1985–2002.Food and Agriculture Organization of the United Nations. Rome, Italy. 94 pp.

2. Berger, R. G. (1991). Fruits. In:Volatile Compounds in Foods and Beverages, (Maarse, H., Ed.). Marcel Dekker, New York, NY, USA. 283–304.

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