HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds-Reference-Cited by-同舟云学术

HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds

Published:2017-05-29 Issue:2 Volume:37 Page:250-260
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SANTANA Karen Leticia de¹,GALVÃO Mercia de Sousa¹,JESUS Monica Silva de¹,NOGUEIRA Juliete Pedreira¹,NARAIN Narendra¹

Affiliation:

1. Universidade Federal de Sergipe, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v37n2/0101-2061-cta-1678-457X20916.pdf

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4. Screening of Brazilian fruit aromas using solid-phase microextraction–gas chromatography–mass spectrometry;Augusto F.;Journal of Chromatography. A,2000

5. Volatile compounds during the ripening of colombian soursop (Annona muricata L. Cv. Elita);Cardozo C. J. M.;Vitae,2011

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