Changes in volatile constituents during the ripening of cocona (Solanum sessiliflorum Dunal) fruit
Document title: Changes in volatile constituents during the ripening of cocona (Solanum sessiliflorum Dunal) fruit
Journal: Revista CENIC. Ciencias químicas
Database: PERIÓDICA
System number: 000262816
ISSN: 0254-0525
Authors: 1
Institutions: 1Universidad de los Andes, Facultad de Ciencias, Bogotá. Colombia
Year:
Season: Sep-Oct
Volumen: 37
Number: 3
Pages: 133-136
Country: Cuba
Language: Inglés
Document type: Artículo
Approach: Experimental
Disciplines: Química
Keyword: Bioquímica,
Química de alimentos,
Solanum sessiliflorum,
Maduración,
Compuestos volátiles
Keyword: Chemistry,
Biochemistry,
Food chemistry,
Solanum sessiliflorum,
Ripening,
Volatile compounds
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