VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)
Fruits of soursop (Annona muricata L. cv. Elita) were evaluated at different ripening stages to determine the changes in their physicochemical characteristics: total soluble solid content, percentage of acidity, pH, and ripeness index. The change in volatile compounds were determined through Headspa...
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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2011
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| Accès en ligne: | https://doaj.org/article/3ed66be82b8e49d98381d99e6102060f |
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