Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars

ABSTRACT Physical, chemical and sensory characteristics and volatile constituents of five yellow‐and six white‐fleshed peach cultivars were compared. The soluble solids/titratable acidity ratios were significantly higher and the Minolta “b” values were significantly lower for white‐fleshed than for...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food science 1990-09, Vol.55 (5), p.1308-1311
Hauptverfasser:	ROBERTSON, J.A., HORVAT, R.J., LYON, B.G., MEREDITH, F.I., SENTER, S.D., OKIE, W.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!