Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry-Reference-Cited by-同舟云学术

Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry

Published:2020-09-12 Issue:2 Volume:101 Page:666-672
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Liu Yijun¹²,Bu Mengting³,Gong Xiao¹²,He Jinna⁴,Zhan Yu⁴

Affiliation:

1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences Zhanjiang China

2. Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables Zhanjiang China

3. College of Tropical Crops Institute Yunnan Agricultural University Kunming China

4. Shandong Hanon Instruments Co Ltd Dezhou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10679

Reference28 articles.

1. Avocado sunblotch viroid: Pest risk and potential impact in México

2. Potential geography and productivity of “Hass” avocado crops in Colombia estimated by ecological niche modeling

3. Avocado by-products: Nutritional and functional properties

4. Effects of 1-methylcyclopropene and modified atmosphere packaging on fruit quality and superficial scald in Yali pears during storage

5. Harvest maturity stage and cold storage period influence lemon fruit quality

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