Investigation of Bound Aroma Constituents of Yellow-Fleshed Nectarines (Prunus persica L. Cv. Springbright). Changes in Bound Aroma Profile during Maturation-Reference-Cited by-同舟云学术

Investigation of Bound Aroma Constituents of Yellow-Fleshed Nectarines (Prunus persica L. Cv. Springbright). Changes in Bound Aroma Profile during Maturation

Published:2003-08-30 Issue:21 Volume:51 Page:6280-6286
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aubert Christophe¹,Ambid Christian¹,Baumes Raymond¹,Günata Ziya¹

Affiliation:

1. Centre technique interprofessionnel des fruits et légumes, route de Mollégès, 13210 Saint-Rémy-de-Provence, France; Institut National Polytechnique ENSAT, Equipe Arômes et Biotechnologies, 27 chemin de Borde Rouge, 31326 Castanet-Tolosan Cedex, France; UMR Sciences pour l'Œnologie, INRA-ENSAM, 2 place Viala, 34060 Montpellier Cedex 1, France; and UMR Génie des Réactions Biologiques - Bioproductions, Université Montpellier II, 34095 Montpellier Cedex 5, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034613h

Reference70 articles.

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