Volatile compounds from fruits of Butia capitata at different stages of maturity and storage

Food Research International

Volumn 62, Issue , 2014, Pages 1095-1099

  Aguiar, Maria Clara Santana ^a   Silvério, Flaviano Oliveira ^a   de Pinho, Gevany Paulino ^a   Lopes, Paulo Sergio Nascimento ^a   Fidêncio, Paulo Henrique ^b   Ventura, Sílvia Juliane ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI   (Brazil)

Author keywords

Butia capitata; Maturity stages; PCA and HCA; Volatile compounds

Indexed keywords

CHROMATOGRAPHY; FRUITS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

BUTIA CAPITATA; CHEMICAL COMPOSITIONS; CLASSIFICATION SYSTEM; MATURITY STAGES; PCA AND HCA; PRINCIPAL COMPONENTS; PRINCIPAL COMPONENTS ANALYSIS; VOLATILE COMPOUNDS;

FOOD STORAGE;

EID: 84904596178     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.039     Document Type: Article

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