Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry.
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DOI: 10.1016/j.foodchem.2020.127109
Abstract: Feijoa is a subtropical bush of the Myrtaceae family. It has unique fruit with organoleptic properties that make it an exotic fruit. Head space solid phase microextraction (HS-SPME) with a 65 µm divinylbenzene/polydimethylsiloxane (DVB/PDMS) fiber and… read more here.
Keywords: gas chromatography; fruit; feijoa fruit; phase microextraction ... See more keywords