Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept

Published:2007-05-27 Issue:13 Volume:55 Page:5221-5228
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Greger Veronika¹,Schieberle Peter¹

Affiliation:

1. Chair for Food Chemistry, Technical University of Munich, and German Research Center for Food Chemistry, Lichtenbergstrasse 4, D-85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0705015

Reference42 articles.

1. Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties

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