Changes of volatile components of tomato fruits during ripening
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference15 articles.
1. Characterization of additional volatile components of tomato;Buttery;J. Agric. Food Chem.,1971
2. Volatile components of ripe tomatoes and their juices, purees and pastes;Chung;Agric. Biol. Chem.,1983
3. Volatile flavour components of Kumazasa (Sasa albo-marginata);Chuyen;Agric. Biol. Chem.,1982
4. Gas chromatography of the field-, glass-greenhouse-grown and artificially ripened tomatoes;Dalal;Phytochem.,1967
5. Review of biosynthesis of volatiles in fruits and vegetables since 1975;Eriksson,1979
Cited by 30 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry;Journal of Food Science and Technology;2022-05-06
2. Changes in the Aroma of Organic Blackberries (Rubus Fruticosus) During Ripeness;Analytical Chemistry Letters;2019-01-02
3. Effects of bio-based coatings on the ripening and quality attributes of tomato (Solanum lycopersicum ) fruits;Journal of the Science of Food and Agriculture;2018-10-30
4. Changes in flavor-relevant compounds during vine ripening of tomato fruit and their relationship with ethylene production;Horticulture, Environment, and Biotechnology;2018-10-29
5. Production system influences volatile biomarkers in tomato;Metabolomics;2018-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3