Changes in the Volatile Compounds and in the Chemical and Physical Properties of Snake Fruit (Salacca edulis Reinw) Cv. Pondoh during Maturation-Reference-Cited by-同舟云学术

Changes in the Volatile Compounds and in the Chemical and Physical Properties of Snake Fruit (Salacca edulis Reinw) Cv. Pondoh during Maturation

Published:2002-11-20 Issue:26 Volume:50 Page:7627-7633
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Supriyadi ¹,Suhardi ¹,Suzuki Masayuki¹,Yoshida Koichi¹,Muto Tokie¹,Fujita Akira¹,Watanabe Naoharu¹

Affiliation:

1. The United Graduate School of Agricultural Sciences, Gifu University (Shizuoka University), 836 Ohya, Shizuoka 422-8529, Japan; Deptartment of Agricultural Product Processing Technology, Faculty of Agricultural Technology, Gadjah Mada University, Bulaksumur 55281, Yogyakarta, Indonesia; Primetech Corporation, Koishikawa Building 4F, Koishikawa 5-41-10, Bunkyo-ku Tokyo, 112-0002, Japan; T. Hasegawa Company Ltd., 355 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan; and Department of Applied Biological...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020620e

Reference35 articles.

1. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

2. Kovats, E.Advances in Chromatography; Dekker: New York, 1965; Vol. 1, pp 229−247.

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