Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.)-Reference-Cited by-同舟云学术

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Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.)

Published:1986-01 Issue:1 Volume:34 Page:140-144
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Chu Chin,Kuo May Chien,Liu Su Er,Wu Chung May

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00067a038

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A new leaf essential oil from the Andean species Gynoxys szyszylowiczii Hieron. of southern Ecuador: chemical and enantioselective analyses;Scientific Reports;2024-07-16

2. A New Essential Oil from the Leaves of Gynoxys rugulosa Muschl. (Asteraceae) Growing in Southern Ecuador: Chemical and Enantioselective Analyses;Plants;2023-02-14

3. Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage;Journal of the Korean Society of Food Science and Nutrition;2014-10-31

4. Volatile Aroma/Flavor Components of Raisins (Dried Grapes);Handbook of Fruit and Vegetable Flavors;2010-07-21

5. Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mumeSieb. et Zucc.);Natural Product Research;2009-11-20

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