Comparison of isolation methods for papaya (Carica papaya L.) volatile compounds
The first step in the study of flavor compounds of any fruit is the determination of the best extraction method for all volatile constituents that most contribute to flavor. This is extremely important to obtain reliable results concerning the exact composition of volatiles present in the fruit. The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Centro Nacional de Investigaciones Científicas
2004-05-01
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| Series: | Revista CENIC Ciencias Químicas |
| Online Access: | https://revista.cnic.cu/index.php/RevQuim/article/view/1480 |