Factors influencing the development of aroma in apple peels
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. & , Bur. of Agric. & Ind. Chem. AIC-63, U.S. Dept. of Agriculture, 1944; and Suppl. 1, 1945
2. Volatiles of Apples During Storage and Ripening
3. Superficial scald, a functional disorder of stored apples. IV.—Effect of variety, maturity, oiled wraps and diphenylamine on the concentration ofa-farnesene in the fruit
4. Superficial scald, a functional disorder of stored apples. III.—Concentration of diphenylamine in the fruit after treatment
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