Author:
Beaulieu J.C.,Lloyd S.W.,Preece J.E.,Moersfelder J.W.,Stein-Chisholm R.E.,Obando-Ulloa J.M.
Funder
CONICYT-Programa de Inserción de Capital Humano Avanzado a la Academia
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization;Alighourchi;European Food Research and Technology,2008
2. Volatile composition and descriptive sensory analysis of pomegranate juice and wine;Andreu-Sevilla;Food Research International,2013
3. Beaulieu, J. C., & Stein-Chisholm, R. E. (2015). HS-GC-MS volatile compounds recovered in freshly pressed and commercial ‘Wonderful’ pomegranate juices. Food Chemistry, Submitted (February 2015).
4. The maturation and ripening of the ‘Wonderful’ pomegranate;Ben-Arie;Journal of the American Society for Horticultural Science,1984
5. Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.);Calin-Sanchez;Journal of the Science of Food and Agriculture,2011
Cited by
34 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