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Characterization of Additional Volatile Flavor Components of Apricot

✍ Scribed by G. CHAIROTE; F. RODRIGUEZ; J. CROUZET

Book ID
108804903
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
538 KB
Volume
46
Category
Article
ISSN
0022-1147

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Optimum fruit quality depends upon a number of factors, including fruit developmental stage at harvest. The volatile constituents present in apricot fruit and plumcot accession P251-002 during three di †erent developmental stages have been studied, as well as some physical characteristics such as we