Identification of flavour in fresh feijoa fruit
The aim of this study was to extract and identify volatile flavour components from peel, flesh and seeds of feijoa fruit separately and further determine its flavour profile. Obtained information is aimed to be used to develop a new flavour mixture for the food industry. The volatile flavour fractio...
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| Formato: | M2 |
| Lenguaje: | Inglés |
| Publicado: |
SLU/Dept. of Food Science
2013
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| Materias: |
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