GC–MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya ( Carica papaya L.) fruit purees-Reference-Cited by-同舟云学术

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GC–MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya ( Carica papaya L.) fruit purees

Published:2018-05 Issue: Volume:248 Page:238-246
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lieb Veronika M.,Esquivel Patricia,Cubero Castillo Elba,Carle Reinhold,Steingass Christof B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Development of off-odors and off-flavors in papaya puree;Chan;Journal of Agricultural and Food Chemistry,1973

2. Sensory analysis – Investigation of profiles – Part 1: Conventional profiling;DIN 10967-1,1999

3. Sensory analysis – Consumer sensory evaluation;DIN 10974,2008

4. El-Sayed, A. M. (2016). The Pherobase: Database of Insect Pheromones and Semiochemicals. http://www.pherobase.net (Accessed 23.11.2016).

5. FAO (2017). FAO Database. http://fao.org/faostat (Accessed 17.05.2017).

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