Phenylethyl alcohol (PEA) application slows fungal growth and maintains aroma in strawberry

Postharvest Biology and Technology

Volumn 45, Issue 2, 2007, Pages 234-239

  Mo, Eun Kyoung ^a   Sung, Chang Keun ^b  

^a DBIO Research Institute   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

Aroma profile; Phenylethyl alcohol (PEA); Physicochemical properties; Shelf life; Strawberries

Indexed keywords

FRAGARIA X ANANASSA; FUNGI; PISUM SATIVUM;

EID: 34248530681     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2007.02.005     Document Type: Article

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