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Journal of food science : an official publication of the Institute of Food Technologists, v.51 no.3, 1986년, pp.852 - 853
GEDUSPAN, H. S. , PENG, A. C.
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ABSTRACTThe effects of chilling and CaCl2 treatment on volatile compounds of European cucumber fruit were studied. European cucumbers were treated with/without CaCl2, stored at 4.4°C and held at 20°C. Their volatile compounds were isolated and analyzed. Lauric, stearic and oleic acids decrea...
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