Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design
Crossref DOI link: https://doi.org/10.1007/s12161-017-1038-4
Published Online: 2017-10-03
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mehta, Praveen Kumar
de Sousa Galvão, Mércia
Soares, Alysson Caetano
Nogueira, Juliete Pedreira
Narain, Narendra
License valid from 2017-10-03