Publication | Open Access

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis

Food ChemistryCommercial PeachBiochemistryL. BatschSensory AnalysisFood AnalysisBioanalysisMass SpectrometryAnalytical ChemistryRipeningPost-harvest PhysiologyMedicine