Study on the differences in aroma components and formation mechanisms of “Nasmi” melon from different production areas-Reference-Cited by-同舟云学术

Study on the differences in aroma components and formation mechanisms of “Nasmi” melon from different production areas

Published:2022-07-07 Issue:11 Volume:10 Page:3608-3620
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Shao Xupeng¹²^ORCID,He Weizhong¹²,Fan Yingying¹,Shen Qi¹²,Mao Jiancai³,Li Meihua³,Hu Guozhi³,Liu Fengjuan¹²,Wang Cheng¹⁴

Affiliation:

1. Key Laboratory of Agro‐Products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agro‐Products (Urumqi), Institute of Quality Standards & Testing Technology for Agro‐Products, Xinjiang Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Urumqi China

2. College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China

3. Hami Melon Research Center Xinjiang Academy of Agricultural Sciences Urumqi China

4. Xinjiang Academy of Agricultural Sciences Urumqi China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2958

Reference37 articles.

1. Volatile Changes in Cantaloupe during Growth, Maturation, and in Stored Fresh-cuts Prepared from Fruit Harvested at Various Maturities

2. Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction

3. The Relationship between CmADHs and the Diversity of Volatile Organic Compounds of Three Aroma Types of Melon (Cucumis melo)

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