Quince (Cydonia oblonga Miller) Fruit Characterization Using Principal Component Analysis-Reference-Cited by-同舟云学术

Quince (Cydonia oblonga Miller) Fruit Characterization Using Principal Component Analysis

Published:2004-12-09 Issue:1 Volume:53 Page:111-122
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Silva Branca M.¹,Andrade Paula B.¹,Martins Rui C.¹,Valentão Patrícia¹,Ferreres Federico¹,Seabra Rosa M.¹,Ferreira Margarida A.¹

Affiliation:

1. REQUIMTE, Serviço de Farmacognosia and Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha, 4050-047 Porto, Portugal; Centre for Biological and Chemical Engineering, IST, Technical University of Lisbon, Av. Rovisco Pais, P-1049-001 Lisbon, Portugal; and Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100 Espinardo (Murcia), Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040321k

Reference26 articles.

1. Volatile constituents of peel of quince fruit, Cydonia oblonga Miller

2. Isolation of a glucosidic precursor of isomeric marmelo lactones from quince fruit

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