Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Ministry of Agriculture, Food and Rural Affairs
Reference37 articles.
1. Volatile components in headspace of eight mango cultivars;Ackermas;Lebensmittel-Wissenschaft und Technologie,1984
2. Characterization of olive ripeness by green aroma compounds of virgin olive oil;Aparicio;Journal of Agricultural and Food Chemistry,1998
3. Flavor trivia and tomato aroma: Biochemistry and possible mechanisms for control of important aroma components;Baldwin;Hortscience,2000
4. Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades;Cho;Journal of Agricultural and Food Chemistry,2006
5. Volatile flavor components in Chinese quince fruits, Chaenomeles sinensis koehne;Chung;Korean Journal of Food Science and Technology,1988
Cited by
20 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