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GC-FTIR as a powerful tool for the characterization of flavor components in Kiwi

https://doi.org/10.1007/bf01236109
0 signed · 13 inferred · view as graph

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jsfa.2740340112openalex-snapshot
Volatile aroma constituents of kiwifruit
inferredcites →https://doi.org/10.1002/jsfa.2740360507openalex-snapshot
The effects of harvest maturity, ripeness and storage on kiwifruit aroma
inferredcites →https://doi.org/10.1021/jf00069a050openalex-snapshot
Volatile constituents of kiwi fruit (Actinidia chinensis Planch.)
inferredcites →https://doi.org/10.1021/jf60172a007openalex-snapshot
Changes in composition of volatile terpenes in Douglas fir needles during maturation
inferredcites →https://doi.org/10.1515/9783110855449openalex-snapshot
Progress in Essential Oil Research

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4774070openalex-extracted
Identification of Key Off-Flavor Compounds During Storage of Fried Pepper (Zanthoxylum Bungeanum Maxim.) Oils by Sensory-Directed Flavor Analysis and Partial Least Squares Regression (Plsr)
inferred← citeshttps://doi.org/10.1007/978-1-4615-2177-8_13openalex-snapshot
Instrumental methods of meat flavour analysis
inferred← citeshttps://doi.org/10.1007/s00216-011-5419-zopenalex-snapshot
From single to multiple microcoil flow probe NMR and related capillary techniques: a review
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106268openalex-snapshot
Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR)
inferred← citeshttps://doi.org/10.1016/j.tifs.2011.08.012openalex-snapshot
Kiwifruit flavour: A review
inferred← citeshttps://doi.org/10.1016/s0308-8146(01)00207-2openalex-snapshot
Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimisation of its composition
inferred← citeshttps://doi.org/10.17918/etd-147openalex-snapshot
Chemical substitution in the undergraduate chemistry curriculum
inferred← citeshttps://doi.org/10.3390/s25092805openalex-snapshot
Transmission Raman Spectroscopy for Inner Layers Chemical Analysis of Fresh Produce
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