Study of the volatile compounds from plum (Prunus domestica...

Food Science and Technology (Campinas) 2012 / 01 Vol. 32; Iss. 1

Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

Pino, Jorge Antonio, Quijano, Clara Elizabeth
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
32
Journal:
Food Science and Technology
DOI:
10.1590/S0101-20612012005000006
Date:
January, 2012
File:
PDF, 321 KB
2012
Conversion to is in progress
Conversion to is failed