HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation

Published 2017 View Full Article

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Title
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation
Authors
Keywords
HS–GC–MS–OSME, Passion fruit (<em class=EmphasisTypeItalic >Passiflora edulis</em> Sims f. <em class=EmphasisTypeItalic >flavicarpa</em> Deg.), Stage of ripeness, Olfactometry, Sensory acceptance
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 8, Pages 2594-2601
Publisher
Springer Nature
Online
2017-05-08
DOI
10.1007/s13197-017-2671-z
References
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