Concepedia

Volatile compounds captured through purge and trap technique in caja-umbu (Spondias sp.) fruits during maturation

Narendra Narain, Mércia de Souza Galvão, Marta Suely Madruga

Food Chemistry · 2006 · 38 citations · 2 references

Concepts

AgricultureBotanyPlant SciencesFruit SciencePomologyPostharvest PhysiologyFruit MaturationFruit PhysiologyFruit RipeningFruit Ripening BiochemistryRipening PhysiologyVolatile Aroma AnalysisBiochemical Changes During RipeningFruit Aroma ChemistryFruit Volatile CompoundsPostharvest Physiology Of FruitsTrap Systems

References

2

Volatile Composition of Some Brazilian Fruits: Umbu-caja (<i>Spondias citherea</i>), Camu-camu (<i>Myrciaria dubia</i>), Araça-boi (<i>Eugenia stipitata</i>), and Cupuaçu (<i>Theobroma grandiflorum</i>)

Maria Regina Bueno Franco, Takayushi Shibamoto · Journal of Agricultural and Food Chemistry · 2000 · 107 citations

Agriculture, Botany, Plant Sciences +13

Aroma of minor tropical fruits

Maria Regina Bueno Franco, Natália Soares Janzantti · Flavour and Fragrance Journal · 2005 · 65 citations

Agriculture, Botany, Plant Sciences +17