Changes in the Aroma of Organic Blackberries (Rubus Fruticosus) During Ripeness-Reference-Cited by-同舟云学术

Changes in the Aroma of Organic Blackberries (Rubus Fruticosus) During Ripeness

Published:2019-01-02 Issue:1 Volume:9 Page:64-73
ISSN:2229-7928
Container-title:Analytical Chemistry Letters
language:en
Short-container-title:Analytical Chemistry Letters

Author:

Padilla-Jimenez Samuel Macario¹,Angoa-Pérez María Valentina¹,Mena-Violante Hortencia Gabriela¹,Oyoque-Salcedo Guadalupe¹,Renteria-Ortega Minerva¹,Oregel-Zamudio Ernesto¹

Affiliation:

1. Instituto Politécnico Nacional. CIIDIR IPN Unidad Michoacán, Justo Sierra 28, Centro, Jiquilpan, Michoacán, C.P. 59510, México

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/22297928.2019.1577168

Reference27 articles.

1. Do optimally ripe blackberries contain the highest levels of metabolites?

2. Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.)

3. The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits

4. Advances in Fruit Aroma Volatile Research

5. Optimization of a Solid-Phase Microextraction method for the Gas Chromatography–Mass Spectrometry analysis of blackberry (Rubus ulmifolius Schott) fruit volatiles

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