QUANTITATIVE ANALYSIS OF FLAVOR VOLATILES AND OTHER PARAMETERS IN TWO TOMATO VARIETIES DURING RIPENING
نویسندگان
چکیده
منابع مشابه
Assessment of Flavor Volatiles of Iranian Rice Cultivars during Gelatinization Process
ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...
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ژورنال
عنوان ژورنال: HortScience
سال: 1990
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.25.9.1090d