Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC-MS

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 1106-1114

  Yang, Chunxiang ^a,b   Wang, Yiju ^a   Liang, Zhenchang ^a   Fan, Peige ^a   Wu, Benhong ^a   Yang, Liu ^c   Wang, Younian ^c   Li, Shaohua ^d  

^a INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

^d Wuhan Institute of Botany Chinese Academy of Sciences   (China)

Author keywords

Grape germplasm; Principal component analysis; SPME GC MS; Volatile compounds

Indexed keywords

EID: 59649099095     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.061     Document Type: Article

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