Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)-Reference-Cited by-同舟云学术

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Published:2018-04 Issue: Volume:245 Page:775-785
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhu JianCai,Wang LingYing,Xiao ZuoBing,Niu YunWei

Funder

Natural Science Foundation of Shanghai Institute of Technology

National Key Research and Development Program Nanotechnology

National Natural Science Foundation of China

Shanghai Engineering Technology Research Center of Fragrance and Flavor

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Bioactive compounds and sensory quality of black and white mulberries grown in Spain;Calín-Sánchez;Plant Foods for Human Nutrition,2013

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