IDENTIFICATION OF THE MAJOR VOLATILE COMPONENTS OF BLUEBERRY-Reference-Cited by-同舟云学术

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IDENTIFICATION OF THE MAJOR VOLATILE COMPONENTS OF BLUEBERRY

Published:1975-07 Issue:4 Volume:40 Page:762-763
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PARLlMENT THOMAS H.,KOLOR MICHAEL G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb00550.x/fullpdf

Reference5 articles.

1. Volatiles from Developing Fruit of Vaccinium angustifolium*　Contribution No. 1361.

2. H.E. Nursten, and A.A. Williams, 1967 . Fruit aromas: A survey of components identified. Chem. & Ind.486 .

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry;Foods;2022-08-20

2. A Review of the Fruit Volatiles Found in Blueberry and Other Vaccinium Species;Journal of Agricultural and Food Chemistry;2020-05-02

3. Genome‐wide association of volatiles reveals candidate loci for blueberry flavor;New Phytologist;2020-03-09

4. Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques;Frontiers in Plant Science;2017-04-26

5. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing;Journal of the Science of Food and Agriculture;2016-05-31

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