Isolation, Identification and Comparison of the Volatiles of Peach Fruit as Related to Harvest Maturity and Artificial Ripening-Reference-Cited by-同舟云学术

Isolation, Identification and Comparison of the Volatiles of Peach Fruit as Related to Harvest Maturity and Artificial Ripening

Published:1969-11 Issue:6 Volume:34 Page:618-621
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DO J. Y.,SALUNKHE D. K.,OLSON L. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb12104.x/fullpdf

Reference18 articles.

1. The Aroma of Black Currants. III. Chemical Characterization of Different Varieties and Stages of Ripeness by Gas Chromatography.

2. C. Antoniani, L.L. Federico, and G. Serini, 1954 . Correlation between content of 2,3-butylene glycol and acetyl methyl carbinol and the state of maturity of frtut . Chimica (Milan)84 -88 .

3. P.B. Deshpande, 1964 . Effects of physiological maturation and storage on physical and biochemical changes In peach (Prunes persica L.) and apricot (Prunus armeniaca L.) fruits . Ph.D. dissertation. Utah State University, Logan, Utah. 101 p.

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