Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions

Abstract The chemical composition of volatile compounds from Spondias tuberosa fruits were investigated at four days of maturity and from two accessions. These days were characterized through the compounds’ profiles obtained by extracting volatiles using solid-phase microextraction in headspace mode...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022, Vol.42
Hauptverfasser:	FERREIRA, Giovana Ribeiro, FIDÊNCIO, Paulo Henrique, CASTRICINI, Ariane, ANDRADE, Raísa Queiroz, SILVÉRIO, Flaviano Oliveira
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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