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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit

Odri Sosa-MoguelChemical Engineering Department, Technological Institute of Merida, Merida, Mexico

Jorge A PinoDepartment of Aromas, Food Industry Research Institute, Havana, Cuba

Enrique Sauri-DuchChemical Engineering Department, Technological Institute of Merida, Merida, Mexico

Luis Cuevas-GloryChemical Engineering Department, Technological Institute of Merida, Merida, MexicoCorrespondence[email protected]

Pages 1008-1016 | Received 27 Apr 2017, Accepted 19 May 2018, Published online: 01 Jun 2018

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https://doi.org/10.1080/10942912.2018.1479858
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Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit

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Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit

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