Volatile Compounds in Fruit Peels as Novel Biomarkers for the Identification of Four Citrus Species

The aroma quality of citrus fruit is determined by volatile compounds, which bring about different notes to allow discrimination among different citrus species. However, the volatiles with various aromatic traits specific to different citrus species have not been identified. In this study, volatile...

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Detalles Bibliográficos
Autores principales: Zhang, Haipeng, Wen, Huan, Chen, Jiajing, Peng, Zhaoxin, Shi, Meiyan, Chen, Mengjun, Yuan, Ziyu, Liu, Yuan, Zhang, Hongyan, Xu, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943597/
https://www.ncbi.nlm.nih.gov/pubmed/31842378
http://dx.doi.org/10.3390/molecules24244550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943597/
https://www.ncbi.nlm.nih.gov/pubmed/31842378
http://dx.doi.org/10.3390/molecules24244550

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