Changes in Volatile Compound Composition in Satsuma Mandarin Pulp during Different Ripening and Storage Periods
This study provided theoretical support for the quality evaluation, harvesting and storage of Satsuma mandarin. This study characterized volatile compounds in three cultivars (Kamei, Nichinan, Okitsu) and tracked compositional changes in the composition of volatile compounds in Kamei Satsuma mandari...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080248 |
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