Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit

The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic he...

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Detalles Bibliográficos
Autores principales: Zhang, Jie, Gu, Xiuchao, Yan, Wenjing, Lou, Lina, Xu, Xuewen, Chen, Xuehao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027996/
https://www.ncbi.nlm.nih.gov/pubmed/35454687
http://dx.doi.org/10.3390/foods11081101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027996/
https://www.ncbi.nlm.nih.gov/pubmed/35454687
http://dx.doi.org/10.3390/foods11081101

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