Statistical analysis for improving data precision in the SPME GC–MS analysis of blackberry (Rubus ulmifolius Schott) volatiles
Author:
Publisher
Elsevier BV
Subject
Analytical Chemistry
Reference21 articles.
1. Aroma compounds of fresh blackberries (Rubus laciniata L.)
2. Volatile constituents from Andes berry (Rubus glaucus benth)
3. Analysis of volatile fruit components by headspace solid-phase microextraction
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5. Influence of methyl jasmonate in conjunction with ethanol on the formation of volatile compounds in berries belonging to the Rosaceae
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