Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances
Daniele Giuffrida, Natalia Martínez, Y. Arrieta-Garay, Laura Fariña, Eduardo Boido, Eduardo Dellacassa
Topics & Concepts
ChemistryCarotenoidFood sciencePepperRipeningAnacardiaceaeBerryPhytoeneBotanyLycopeneBiologyEssential Oils and Antimicrobial ActivityPlant biochemistry and biosynthesisBiochemical Analysis and Sensing Techniques