CyTA - Journal of Food
Volume 17, 2019 - Issue 1
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Articles
Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening
Caracterización química de los compuestos activos olfativamente durante la maduración de la fruta de lucuma (Pouteria lucuma)
Marianela IngaInstituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina-UNALM, Lima, PerúView further author information
, Juliana María GarcíaDepartamento de Química, Universidad Nacional de Colombia, Bogotá, ColombiaView further author information
, Ana Aguilar-GalvezInstituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina-UNALM, Lima, PerúView further author information
, David CamposInstituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina-UNALM, Lima, PerúView further author information
& Coralia OsorioDepartamento de Química, Universidad Nacional de Colombia, Bogotá, ColombiaCorrespondence[email protected]
https://orcid.org/0000-0001-6222-0138View further author information
Pages 494-500
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Received 15 Jan 2019, Accepted 05 Mar 2019, Published online: 08 Jul 2019
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