Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC

Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

Published:2009-09 Issue:1 Volume:116 Page:356-364
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yiju,Yang Chunxiang,Li Shaohua,Yang Liu,Wang Younian,Zhao Jianbo,Jiang Quan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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3. Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME). LWT;Ceva-Antunes;Food Science and Technology,2006

4. Physical and chemical changes during the maturation of peaches (cv. Majestic);Chapman;Journal of Agricultural and Food Chemistry,1991

5. Difference in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure;Derail;Journal of Agricultural and Food Chemistry,1999

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