Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography–mass spectrometry determination

Published 2016 View Full Article

Authors

Keywords

GC–MS, P&T, Organoleptic quality, Cucurbitaceae, Response surface methodology

Journal

FOOD CHEMISTRY

Volume 190, Issue -, Pages 689-700

Publisher

Elsevier BV

Online

2015-06-06

DOI

10.1016/j.foodchem.2015.06.011

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