Volatile composition of prickly pear fruit pulp from six Spanish cultivars-Reference-Cited by-同舟云学术

Volatile composition of prickly pear fruit pulp from six Spanish cultivars

Published:2020-02 Issue:2 Volume:85 Page:358-363
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Andreu‐Coll Lucía¹,Noguera‐Artiaga Luis¹^ORCID,Carbonell‐Barrachina Ángel A.²^ORCID,Legua Pilar¹^ORCID,Hernández Francisca¹^ORCID

Affiliation:

1. Dept. of Plant Sciences and MicrobiologyResearch Group “Plant Production and Technology”Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela Ctra. de Beniel, km 3.2 03312 Orihuela Alicante Spain

2. Dept. of Agro‐Food TechnologyResearch Group “Food Quality and Safety”Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela Ctra. Beniel, km 3.2 03312 Orihuela Alicante Spain

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15001

Reference52 articles.

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4. Quality evaluation of sheets, jam and juice from prickly pear and melon blends;Atef A. M.;Life Science Journal,2013

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