Identification of key odor volatile compounds in the essential oil of nine peach accessions
Journal of the Science of Food and Agriculture2010Vol. 90(7), pp. 1146–1154
Citations Over TimeTop 10% of 2010 papers
Abstract
This study reports the identification, quantification and potency, based on the OAVs, of the most important volatile compounds, along with fruit quality characteristics, of nine different peach/nectarine accessions and will help future peach volatile breeding programs for the selection of odor-rich accessions to be used in the development of new improved cultivars.
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