Volatiles of the Jobo Fruit (Spondias mombinL.)
Author:
Publisher
Informa UK Limited
Subject
General Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10412905.1992.9698127
Reference3 articles.
1. Major volatile constituents from the fruit of mammee apple (Mammea americana L.)
2. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.)
3. The volatile fraction ofOtacanthus coeruleus Lindl. Containing the new copaene derivative β-copaen-4α-ol
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1. Nutritional benefits, ethnomedicinal uses, phytochemistry, pharmacological properties and toxicity of Spondias mombin Linn: a comprehensive review;Journal of Pharmacy and Pharmacology;2023-01-12
2. Aroma-active compounds in Spondias mombin L. fruit pulp;European Food Research and Technology;2016-11-23
3. Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation;Food Research International;2011-08
4. Volatile constituents of exotic fruits from Brazil;Food Research International;2011-08
5. Volatile Compounds in Fresh Yellow Mombin Fruits (Spondias mombinL.) from French Polynesia;Journal of Essential Oil Research;2005-07
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