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Updated: Aug 22, 2026

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during

G C Yen1, H T Lin

  • 1Department of Food Science, National Chung Hsing University, Taiwan, Republic of China. gcyen@mail.nchu.edu.tw

Journal of Agricultural and Food Chemistry
|December 20, 1999
PubMed

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