Work

Volatile flavour substances of apricot and their changes during ripening

Year: 1989

Type: article

Source: Food / Nahrung

DOI: 10.1002/food.19890330511

Authors: M. Tóth‐Markus, F. Boross, M. Blazsó, M. Kerek

Institutions: Central Environmental and Food Science Research Institute, Hungarian Academy of Sciences

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2014175707

FWCI: 0.501

Cites: 7

Cited by: 6

Related to: 10