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Analysis/Composition

Volatile Components of Avocado (Persea americana Mill.) Fruits

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Pages 377-378 | Received 01 Mar 1998, Accepted 01 May 1998, Published online: 08 Dec 2011

References

  • Kashman , Y. , Neeman , I. and Lifshtiz , A. 1969 . New compounds from avocado pear. . Tetrahedron , 25 : 4617 – 4631 .
  • Kashman , Y. , Neeman , I. and Lifshtiz , A. 1970 . New compounds from avocado pear II. . Tetrahedron , 26 : 1943 – 1951 .
  • Brown , B. I. 1972 . Isolation of unpleasant flavor compounds in the avocado (Persea americana). . J. Agric. Food Chem. , 20 : 753 – 757 .
  • Whitfield , F. B. , Last , J. H. , Chaplin , G. and Bannister , P. A. Volatile flavour components of the fruit of avocado. Int. Congr. Essent. Oils (Proc.) 8th. pp. 349 – 352 . Cannes-Grasse, , France : Fedarom .
  • Yamaguchi , K. , Nishimura , O. , Toda , H. , Mihara , S. and Shibamoto , T. 1983 . “ Chemical studies on tropical fruits. ” . In Instrumental Analysis of Foods. , Edited by: Charalambous , G. and Inglett , G. Vol. 2 , 93 – 117 . Orlando : Academic Press .

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