Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation-Reference-Cited by-同舟云学术

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Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation

Published:2011-08 Issue:7 Volume:44 Page:1919-1926
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

de Sousa Galvão Mércia,Narain Narendra,do Socorro Porto dos Santos Maria,Nunes Maria Lúcia

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Brazil

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy;Adams,1995

2. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.);Adedeji;Journal of Agricultural and Food Chemistry,1991

3. Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3-hydroxy aliphatic esters;Allegrone;Flavour and Fragrance Journal,1992

4. Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich);Alves;Journal of Chromatography A,2003

5. Perfume and flavor chemicals (aroma chemicals);Arctander,1969

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