A comparison of methods for measuring the volatile components of apple fruits
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00748.x/fullpdf
Reference8 articles.
1. Gas Exchange in Fruits
2. Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solution
3. �ber die Biogenese von Aromastoffen bei Pflanzen und Fr�chten IV. Mitteilung Bildung der Aromastoffe des Apfels im Verlauf des Wachstums und bei der Lagerung
4. The effect of conditions of storage on the respiration of apples. V. The relationship between temperature, rate of respiration, and composition of the internal atmosphere of the fruit
5. Identification and organoleptic evaluation of compounds in Delicious apple essence
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