Volatile compounds from fruits of Butia capitata at different stages of maturity and storage-Reference-Cited by-同舟云学术

Volatile compounds from fruits of Butia capitata at different stages of maturity and storage

Published:2014-08 Issue: Volume:62 Page:1095-1099
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aguiar Maria Clara Santana,Silvério Flaviano Oliveira,de Pinho Gevany Paulino,Lopes Paulo Sergio Nascimento,Fidêncio Paulo Henrique,Ventura Sílvia Juliane

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Changes in physicochemical characteristics and volatile compounds of apricot (Prunusarmeniaca L. cv. Bergeron) during storage and post-harvest maturation;Aubert;Food Chemistry,2010

3. Characterization and classification of pequi trees (Caryocar brasiliense Camb.) based on the profile of volatile constituents using headspace solid-phase microextraction-gas chromatography-mass spectrometry and multivariate analysis;Belo;Food Science and Technology,2013

4. Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins;Cardoso;Food Research International,2011

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3. Morphoagronomic diversity in Butia capitata progenies (Arecaceae);Euphytica;2023-06-29

4. Effects of heat treatment on the physicochemical parameters of acerola fruit (Malpighia emarginata DC.) juice over maturity indexes;IOP Conference Series: Earth and Environmental Science;2023-03-01

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