Optimization of Solid-Phase Microextraction Analysis for Studying Change of Headspace Flavor Compounds of Banana during Ripening-Reference-Cited by-同舟云学术

Optimization of Solid-Phase Microextraction Analysis for Studying Change of Headspace Flavor Compounds of Banana during Ripening

Published:2002-01-11 Issue:4 Volume:50 Page:653-657
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Tai-Ti¹,Yang Tsung-Shi¹

Affiliation:

1. Department of Food Science, Yuanpei Institute of Science and Technology, No. 306 Yuanpei Street, Hsinchu 300, Taiwan, Republic of China, and Department of Food Science, Chungtai Institute of Health Sciences and Technology, No. 11 Pu-tzu Lane, Pei-tun District 406, Taichung, Taiwan, Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010891%2B

Reference19 articles.

1. Production of volatiles by ripening bananas

2. New esteric components in the volatiles of banana fruit (Musa sapientum L.)

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