Article ID Journal Published Year Pages File Type
10540869 Food Chemistry 2012 8 Pages PDF
Abstract
► Three varieties of Jerusalem artichoke were investigated at three harvest times. ► Forty-one volatile compounds, mainly terpenes, were identified by GC-MS. ► Sensory evaluation showed significant variation between varieties and harvest times. ► The red-skinned variety Rema was separated from the white-skinned Mari and Draga.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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