Characterization of physicochemical properties, flavor volatiles and phenolic compounds of feijoa fruit varieties
Author:
Funder
University of Auckland
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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4. Official methods of analysis of AOAC international;AOAC,2016
5. Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry;Baena-Pedroza;Food Chemistry,2020
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