Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances

Author:

Giuffrida Daniele,Martínez Natalia,Arrieta-Garay Yanine,Fariña Laura,Boido Eduardo,Dellacassa Eduardo

Funder

Programa para el desarollo de las ciencias básicas en Uruguay

CSIC

UdelaR

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Identification of essential oil components by gas chromatography/mass spectroscopy;Adams,2007

2. Variations in chemicals and antimicrobial properties of Schinus molle fruits grown in Abha area, Saudi Arabia;Al-Andal;Arabian Journal for Science and Engineering,2019

3. Identification of predominant aroma compounds in muscadine grape juice;Baek;Journal of Food Science,1997

4. The role of carotenoids in consumer choice and the likely benefits from their inclusion into products for human consumption;Baker;Trends in Food Science & Technology,2004

5. Allelopathic impacts of Schinus molle (Peruvian pepper tree) on invasive and native plant communities of southern California;Bañuelas,2018

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