Volatile flavour compounds and sensory properties of minimally processed durian (Durio zibethinus cv. D24) fruit during storage at 4 °C

Postharvest Biology and Technology

Volumn 46, Issue 1, 2007, Pages 76-85

  Voon, Y Y ^a   Sheikh Abdul Hamid, N ^a   Rusul, G ^b   Osman, A ^a   Quek, S Y ^c  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Universiti Sains Malaysia   (Malaysia)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Durian; Flavour; Minimally processed; Sensory; Storage

Indexed keywords

DURIO ZIBETHINUS;

EID: 34548336882     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2007.04.004     Document Type: Article

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