Changes in aroma quality of ?Golden Delicious? apples after storage at different oxygen and carbon dioxide concentrations
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference36 articles.
1. Charm analysis of apple volatiles
2. Composition of Volatile Compounds of Apple Fruits in Relation to Cultivars
3. Production of volatile aroma substances by ‘Golden Delicious’ apple fruits after storage for various times in different CO2and O2concentrations
4. Relationship between a Reduced Aroma Production and Lipid Metabolism of Apples after Long-term Controlled-atmosphere Storage
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