Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2006

Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry

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Food engineering

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https://hal.inrae.fr/hal-02660032

Submitted on : Saturday, May 30, 2020-7:40:25 PM

Last modification on : Wednesday, May 31, 2023-8:18:31 PM

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hal-02660032 , version 1 (30-05-2020)

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S. Guillot, L. Peytavi, S. Bureau, Renaud Boulanger, J.P. Lepoutre, et al.. Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Chemistry, 2006, 96, pp.147-155. ⟨10.1016/j.foodchem.2005.04.016⟩. ⟨hal-02660032⟩

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