Volatile profile of Arbutus unedo L. fruits through ripening stage-Reference-Cited by-同舟云学术

Volatile profile of Arbutus unedo L. fruits through ripening stage

Published:2011-10 Issue:3 Volume:128 Page:667-673
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Oliveira Ivo,Guedes de Pinho Paula,Malheiro Ricardo,Baptista Paula,Pereira José Alberto

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation;Aidi Wannes;Food Chemistry,2009

2. The Arbutus berry: Studies on its color and chemical characteristics at two mature stages;Alarcão-E-Silva;Journal of Food Composition and Analysis,2001

3. Sugar, non-volatile and phenolic acids composition of strawberry tree (Arbutus unedo L.Var. ellipsoidea) fruits.;Ayaz;Journal of Agricultural and Food Chemistry,2000

4. The volatile constituents of strawberry jam;Barron;Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1990

5. Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey: Characterization of aroma compounds by dynamic headspace extraction and gas chromatography–mass spectrometry;Bianchi;Food Chemistry,2005

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