Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes

Author:

Turner Lucy,Dawda Dhriti,Wagstaff Carol,Gawthrop Frances,Lignou Stella

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Andriamaharavo, N. R. (2014). Retention Data. NIST Mass Spectrometry Data Center. https://webbook.nist.gov/cgi/cbook.cgi?Source=2014AND%2319410M&Units=SI&Mask=2000. (Accessed 06 July 2021).

2. Essential oil composition of four Lomatium Raf. species and their chemotaxonomy;Asuming;Biochemical Systematics and Ecology.,2005

3. Constituents of Essential Oils of Apium graveolens L., Allium cepa L., and Voacanga africana Staph. from Nigeria;Ehiabhi;Journal of Essential Oil Bearing Plants.,2006

4. Factors that influence biosynthesis of volatile flavour compounds in apple fruits;Fellman;HortScience,2000

5. The Volatile Flavor Substances of Celery;Gold;Journal of Food Science,1963

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