Off-odor compounds responsible for quality loss of minimally processed baby spinach stored under MA of low O 2 and high CO 2 using GC–MS and olfactometry techniques-Reference-Cited by-同舟云学术

Off-odor compounds responsible for quality loss of minimally processed baby spinach stored under MA of low O 2 and high CO 2 using GC–MS and olfactometry techniques

Published:2017-07 Issue: Volume:129 Page:129-135
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Díaz-Mula Huertas M.,Marín Alicia,Jordán María José,Gil María I.

Funder

MINECO

Fundación Séneca

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference52 articles.

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3. Postharvest Physiology and Hypobaric Storage of Fresh Produce;Burg,2004

4. Guidelines for solid-phase micro-extraction (SPME) of volatile flavour compounds for gas-chromatographic analysis, from the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI);Cachet;Flavour Fragrance J.,2010

5. Specialty salad greens: postharvest physiology and shelf-life;Cantwell;Acta Hortic.,1998

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