Volatile Components and Aroma Active Compounds in Aqueous Essence and Fresh Pink Guava Fruit Puree (Psidium guajava L.) by GC-MS and Multidimensional GC/GC-O-Reference-Cited by-同舟云学术

Volatile Components and Aroma Active Compounds in Aqueous Essence and Fresh Pink Guava Fruit Puree (Psidium guajava L.) by GC-MS and Multidimensional GC/GC-O

Published:2003-01-08 Issue:5 Volume:51 Page:1421-1426
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jordán María J.¹,Margaría Carlos A.¹,Shaw Philip E.¹,Goodner Kevin L.¹

Affiliation:

1. Citrus and Subtropical Products Laboratory, South Atlantic Area, Agricultural Research Service, U.S. Department of Agriculture, 600 Avenue S, N.W., Winter Haven, Florida 33881

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020765l

Reference25 articles.

1. Volatile constituents in guava

2. Two minor diterpenes from Euphorbia latex

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