Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe-Reference-Cited by-同舟云学术

Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe

Published:2007-10-19 Issue:23 Volume:55 Page:9503-9513
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Beaulieu John C.¹,Lancaster Vicki A.¹

Affiliation:

1. United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing and Sensory Quality Unit, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, and Neptune and Company, Inc., 1176 Kimbro Drive, Baton Rouge, Louisiana 70808-6044

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070282n

Reference41 articles.

1. .Fresh-Cut Produce Industry;Produce Marketing Association:Newark, DE, 2005; pp1–6.

2. Bareuther, C. M.Magnifying melon sales.Produce Business 2000, May, pp 60–68.

3. Volatile Changes in Cantaloupe during Growth, Maturation, and in Stored Fresh-cuts Prepared from Fruit Harvested at Various Maturities

4. Plant Cell Walls and Food Quality

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