Cargando…
Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose
‘Hongyang’ kiwifruit is a new breed of red-fleshed cultivar that has become broadly popular with consumers in recent years. In this study, the internal quality and aroma of this kiwifruit during ripening were investigated by means of gas chromatography-mass spectrometry (GC-MS) and electronic nose (...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065992/ https://www.ncbi.nlm.nih.gov/pubmed/35521344 http://dx.doi.org/10.1039/c9ra03506k |