Physiological, Volatile, and SEM Surface Effects Resulting from Cutting and Dipping Treatments in Cantaloupe

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Beaulieu, John C ^a   Ingber, Bruce F ^a   Lea, Jeanne M ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Aroma; Cantaloupe (Cucumis meloL. Naudin); Ester; Flavor; Scanning electron microscopy (SEM); Soluble solids; Water loss

Indexed keywords

VOLATILE ORGANIC COMPOUND; WATER;

ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; FRUIT; MASS FRAGMENTOGRAPHY; MELON; METHODOLOGY; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

COLOR; CUCUMIS MELO; FOOD HANDLING; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MICROSCOPY, ELECTRON, SCANNING; QUALITY CONTROL; VOLATILE ORGANIC COMPOUNDS; WATER;

CUCUMIS; CUCUMIS MELO;

EID: 84860406075     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02308.x     Document Type: Article

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