Volatile Compounds in Fresh Yellow Mombin Fruits (Spondias mombinL.) from French Polynesia
Author:
Publisher
Informa UK Limited
Subject
General Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10412905.2005.9698933
Reference8 articles.
1. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.)
2. Volatiles of the Jobo Fruit (Spondias mombinL.)
3. Analysis of Volatile Compounds of Taperebá (Spondias mombin L.) and Cajá (Spondias mombin L.) by Simultaneous Distillation and Extraction (SDE) and Solid Phase Microextraction (SPME)
4. Changes in physical and chemical composition during maturation of yellow mombin (Spondias mombin) fruits
5. Composition of the Leaf Oils of FourSpondiasSpecies from Brazil
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