Solid-Phase Microextraction (SPME) Technique for Measurement of Generation of Fresh Cucumber Flavor Compounds-Reference-Cited by-同舟云学术

Solid-Phase Microextraction (SPME) Technique for Measurement of Generation of Fresh Cucumber Flavor Compounds

Published:2001-08-09 Issue:9 Volume:49 Page:4203-4207
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Palma-Harris Cheryl¹,McFeeters Roger F.¹,Fleming Henry P.¹

Affiliation:

1. Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010182w

Reference28 articles.

1. The Formation of Carbonyl Compounds in Cucumbers

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