Changes in volatile production during an infection of potatoes by Erwinia carotovora

Author： Lyew D.   Gariepy Y.   Raghavan G.S.V.   Kushalappa A.C.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.34, Iss.9, 2001-11, pp. : 807-813

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds)

By Siegmund B.   Murkovic M.  

Food Chemistry, Vol. 84, Iss. 3, 2004-02 ,pp. : 367-374

Elsevier

Access to resources Recommend Favorite

Changes in concentration of pesticide residues in potatoes during washing and home preparation

By Soliman K.M.  

Food and Chemical Toxicology, Vol. 39, Iss. 8, 2001-08 ,pp. : 887-891

Elsevier

Access to resources Recommend Favorite

Changes in the volatile fraction during ripening of Mahon cheese

By Mulet A.   Escriche I.   Rossello C.   Tarrazo J.  

Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. : 219-225

Elsevier

Access to resources Recommend Favorite

Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

By Murkovic M.   Piironen V.   Lampi A.M.   Kraushofer T.   Sontag G.  

Food Chemistry, Vol. 84, Iss. 3, 2004-02 ,pp. : 359-365

Elsevier

Access to resources Recommend Favorite

Changes in flavour and volatile components during storage of whole and skimmed UHT milk

By Valero E.   Villamiel M.   Miralles B.   Sanz J.   Martnez-Castro I.  

Food Chemistry, Vol. 72, Iss. 1, 2001-01 ,pp. : 51-58

Elsevier

Access to resources Recommend Favorite