Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference
Crossref DOI link: https://doi.org/10.1007/s00217-017-2898-y
Published Online: 2017-04-27
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Taiti, Cosimo
Marone, Elettra http://orcid.org/0000-0003-1343-0387
Lanza, Matteo
Azzarello, Elisa
Masi, Elisa
Pandolfi, Camilla
Giordani, Edgardo
Mancuso, Stefano
License valid from 2017-04-27