Volatile production, quality and aroma-related enzyme activities during maturation of ‘Fuji’ apples

Author:

Echeverrı́a G,Graell J,López M.L,Lara I

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference45 articles.

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2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding;Bradford;Anal. Biochem.,1976

3. Comparison of methods for linear prediction of apple flavour from gas chromatographic measurements;Brockhoff;Food Qual. Prefer.,1993

4. Buttery, R.G., 1993. Quantitative and sensory aspects of flavor of tomato and other vegetables and fruits. In: Acree, T.E., Teranishi, R. (Eds.), Flavor Science: Sensible Principles and Techniques. Washington, DC, USA, pp. 259–286.

5. Alcohol dehydrogenase expression and alcohol production during pear ripening;Chervin;J. Am. Soc. Hort. Sci.,1999

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