Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the major volatile constituent in mesquite (Prosopis) flour-Reference-Cited by-同舟云学术

Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the major volatile constituent in mesquite (Prosopis) flour

Published:2009-08 Issue:3 Volume:115 Page:1025-1027
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Takeoka Gary R.,Wong Rosalind Y.,Dao Lan,Felker Peter

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

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3. Bell, W. H., & Castetter, E. F. (1937). The utilization of mesquite and screwbean by the Aborigines in the American Southwest. Biological Series 5, No. 2. University of New Mexico Press.

4. Fresh tomato aroma volatiles: A quantitative study;Buttery;Journal of Agricultural and Food Chemistry,1987

5. Genetic evaluation of Prosopis alba (algarrobo) in Argentina for cloning elite trees;Felker;Agroforestry Systems,2001

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