Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes-Reference-Cited by-同舟云学术

Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes

Published:1997-12 Issue:4 Volume:60 Page:659-666
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Esti Marco,Messia Maria Cristina,Sinesio Fiorella,Nicotra Antonino,Conte Luigi,La Notte Ennio,Palleschi Giuseppe

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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3. Variability in sugars acids firmness and colour characteristics of 12 peach genotypes;Byrne;J. Am. Soc. Hortic. Sci.,1991

4. Changes in nonvolatile acids, sugars, pectin, and sugar composition of pectin during peach (cv Monroe) maturation;Chapman;J. Agric. Food Chem.,1990

5. Physical and chemical changes during the maturation of peaches (cv Majestic);Chapman;J. Agric. Food Chem.,1991

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