Characterization of odour‐active compounds of sour guava ( Psidium acidum [DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value-Reference-Cited by-同舟云学术

Characterization of odour‐active compounds of sour guava ( Psidium acidum [DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value

Published:2020-11-05 Issue:2 Volume:36 Page:207-212
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Pino Jorge A.¹²^ORCID,Trujillo Reinaldo³

Affiliation:

1. Food Industry Research Institute Havana Cuba

2. Pharmacy and Food Institute University of Havana Havana Cuba

3. Bioplants Center University of Ciego de Avila Avila Cuba

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3632

Reference22 articles.

1. Re-evaluation of Psidium acutangulum (Myrtaceae) and a new combination in Psidium

2. Psidium acidum (DC.). Landrum (Myrtaceae): frutal de reciente cultivo en Cuba;Trujillo SR;Agrisost,2018

3. Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava) at different stages of maturity

4. Psidium guajava (Guava): A plant of multipurpose medicinal applications;Barbalho SM;Med Arom Plants,2012

5. Psidium acutangulum

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