Key volatile compounds of ‘Fuji Kiku’ apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit-Reference-Cited by-同舟云学术

Key volatile compounds of ‘Fuji Kiku’ apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit

Published:2019-11 Issue: Volume:125 Page:108625
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Donadel Jossiê Zamperetti,Thewes Fabio Rodrigo,Anese Rogerio de Oliveira,Schultz Erani Eliseu,Berghetti Magno Roberto Pasquetti,Ludwig Vagner,Klein Bruna^ORCID,Cichoski Alexandre José,Barin Juliano Smanioto,Both Vanderlei,Brackmann Auri,Wagner Roger^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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4. Synthesis of aroma compounds by apples supplied with alcohols and esters of fatty acids;Bartley;Journal of the Science of Food and Agriculture,1985

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