Characteristics of Volatile Flavor Compounds of Fuji Apples by Different Extraction Methods-Reference-Cited by-同舟云学术

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Characteristics of Volatile Flavor Compounds of Fuji Apples by Different Extraction Methods

Published:2008-12-31 Issue:12 Volume:37 Page:1615-1621
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Seo Hye-Young,Lee Hae-Chang,Kim Yun-Sook,Choi In-Wook,Park Yong-Kon,Shin Dong-Bin,Kim Kyong-Su,Choi Hee-Don

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200801249838252.pdf

Reference12 articles.

1. THE ODOROUS CONSTITUENTS OF APPLES. EMANATION OF ACETALDEHYDE FROM THE RIPE FRUIT.

2. Identification and organoleptic evaluation of compounds in Delicious apple essence

3. Charm analysis of apple volatiles

4. Automation and optimization of solid-phase microextraction

5. Dynamics of organic compound extraction from water using liquid-coated fused silica fibers

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality Characteristics and Volatile Compounds Analysis of Commercial Cold Filling Apple Juice in Korea;Journal of the Korean Society of Food Science and Nutrition;2022-02-28

2. Production region significantly influences the main volatiles of ‘Fuji’ apple;Journal of Food Measurement and Characterization;2021-11-22

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