Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02931.x/fullpdf
Reference27 articles.
1. Volatile components of philippine pineapple;Akioka;Koryo,2008
2. Freezing rate and frozen storage effects on color and sensory characteristics of pineapple fruit slices;Bartolome;Journal of Food Science,1996a
3. Non-volatile organic acids, pH and titratable acidity changes in pineapple fruit slices during frozen storage;Bartolome;Journal of the Science of Food and Agriculture,1996b
4. Novel volatiles in pineapple fruit and their sensory properties;Berger;Journal of Agricultural and Food Chemistry,1985
5. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique
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