Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS

Published 2019 View Full Article

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Title
Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 129, Issue -, Pages 108873
Publisher
Elsevier BV
Online
2019-12-06
DOI
10.1016/j.foodres.2019.108873

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