The aroma volatile repertoire in strawberry fruit: a review-Reference-Cited by-同舟云学术

The aroma volatile repertoire in strawberry fruit: a review

Published:2018-05-20 Issue:12 Volume:98 Page:4395-4402
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yan Jia-wei¹,Ban Zhao-jun²,Lu Hong-yan¹,Li Dong¹,Poverenov Elena³^ORCID,Luo Zi-sheng¹^ORCID,Li Li¹^ORCID

Affiliation:

1. Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science, Zhejiang University; Hangzhou China

2. Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Hangzhou China

3. Department of Postharvest Science; ARO, the Volcani Center; RishonLeZion Israel

Funder

National Key Research and Development Program of China

Provincial Natural Science Foundation of Zhejiang

Research Foundation for Talented Scholars in ZUST

Publisher

Wiley

Subject

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

Reference97 articles.

1. Comparison of aroma compounds of three newly-released strawberry cultivars and their parents;Zhang;Acta Hortic,2012

2. Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception;Schwieterman;PLoS One,2013

3. Odour thresholds of some important aroma compounds in raspberries;Larsen;Eur Food Res Technol,1990

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