Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS-Reference-Cited by-同舟云学术

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Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS

Published:2012-10 Issue:4 Volume:134 Page:2367-2382
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qin Gaihua,Tao Shutian,Cao Yufen,Wu Juyou,Zhang Huping,Huang Wenjiang,Zhang Shaoling

Funder

China Agriculture Research System

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Antioxidant enzyme activities in apple varieties and resistance to superficial scald development;Ahn;Food Research International,2007

2. Influence of 1-methylcyclopropene on ripening, storage life, and volatile production by d’Anjou cv. pear fruit;Argenta;Journal of Agricultural and Food Chemistry,2003

3. Effect of harvest maturity on quality of fresh-cut pear salad;Bai;Postharvest Biology and Technology,2009

4. Fruit flavor, volatile metabolism, and consumer perceptions;Baldwin,2002

5. Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits;Bruno;Journal of Agricultural and Food Chemistry,2004

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