Influence of cultivation parameters on the composition of volatile compounds and physico-chemical characteristics of kiwi fruit
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5850/fullpdf
Reference24 articles.
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2. HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars;Cano Pilar;J Agric Food Chem,1991
3. Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimisation of its composition;Soufleros;Food Chem,2001
4. Ethylene biosynthesis and ripening behaviour of ‘Hayward’ kiwifruit subjected to some controlled atmospheres;Antunes;Postharvest Biol Technol,2002
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