Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand-Reference-Cited by-同舟云学术

Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand

Published:2021-04-12 Issue:15 Volume:69 Page:4518-4532
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Xiao¹^ORCID,Fedrizzi Bruno¹^ORCID,Kilmartin Paul A.¹^ORCID,Quek Siew Young¹²^ORCID

Affiliation:

1. School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand

2. Centre of Research Excellence in Food Research, Riddet Institute, Palmerston North 4474, New Zealand

Funder

University of Auckland

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c00837

Reference49 articles.

1. Biotechnology of tamarillo (Cyphomandra betacea): From in vitro cloning to genetic transformation

2. The Tamarillo (Cyphomandra betacea)

3. Physicochemical properties and proximate composition of tamarillo (Solanum betaceum Cav.) fruits from New Zealand

4. Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit

5. Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)

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