Characterization of volatile components in apricot purées by gas chromatography-mass spectrometry
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference22 articles.
1. Volatile components of apricot
2. Lactonic compounds of apricot
3. Characterization of Additional Volatile Flavor Components of Apricot
4. Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties
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2. The quality and volatile‐profile changes of Longwangmo apricot ( Prunus armeniaca L.) kernel oil prepared by different oil‐producing processes;European Journal of Lipid Science and Technology;2015-05-13
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4. Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages;Journal of Agricultural and Food Chemistry;2011-08-26
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