Evaluation of Aroma Compounds Contributing to Muskmelon Flavor in Porapak Q Extracts by Aroma Extract Dilution Analysis-Reference-Cited by-同舟云学术

Evaluation of Aroma Compounds Contributing to Muskmelon Flavor in Porapak Q Extracts by Aroma Extract Dilution Analysis

Published:2003-04-17 Issue:11 Volume:51 Page:3415-3418
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hayata Yasuyoshi¹,Sakamoto Takayuki¹,Maneerat Chamorn¹,Li Xinxian¹,Kozuka Hiroshi¹,Sakamoto Koji¹

Affiliation:

1. School of Bioresources, Hiroshima Prefectural University, Shobara, Hiroshima 727-0023, Japan; Hiroshima Bunkyo Women's University, Kabe, Asa-kita, Hiroshima 731-002, Japan; and Hiroshima Prefectural Food Technological Reserch Center, Hijiyama, Minami-ku, Hiroshima 732-0816, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0209950

Reference20 articles.

1. VOLATILE CONSTITUENTS OF CANTALOUPE, Cucumis melo, AND THEIR BIOGENESIS

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