2014•Food ChemistryRequires access

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

Serkan Selli, Haşim Kelebek, Mehmet Turan Ayseli, Habip Tokbaş

Open publisher page 100 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 100 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Aroma, Chemistry, Sugar, Extraction (chemistry), Dilution, Food science, Citric acid, Gas chromatography–mass spectrometry

Back to paper search Browse research topics Original source

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis — Research Paper | ScholarLens