Characterization of the key aroma compounds in colombian white guavas (Psidium guajava L.)

Diana Sinuco; Martin Steinhaus; Coralia Osorio; Peter Schieberle

doi:http://www.scopus.com/inward/record.url?scp=84899857247&partnerID=8YFLogxK

Characterization of the key aroma compounds in colombian white guavas (Psidium guajava L.)

Diana Sinuco, Martin Steinhaus, Coralia Osorio, Peter Schieberle

Aroma Chemistry

National University of Colombia

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Original language	German
Title of host publication	Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
Pages	185-188
Number of pages	4
DOIs	https://doi.org/http://www.scopus.com/inward/record.url?scp=84899857247&partnerID=8YFLogxK
State	Published - 2010

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Sinuco, D., Steinhaus, M., Osorio, C., & Schieberle, P. (2010). Characterization of the key aroma compounds in colombian white guavas (Psidium guajava L.). In Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods (pp. 185-188) https://doi.org/http://www.scopus.com/inward/record.url?scp=84899857247&partnerID=8YFLogxK

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Sinuco, D, Steinhaus, M, Osorio, C & Schieberle, P 2010, Characterization of the key aroma compounds in colombian white guavas (Psidium guajava L.). in Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods. pp. 185-188. https://doi.org/http://www.scopus.com/inward/record.url?scp=84899857247&partnerID=8YFLogxK

Characterization of the key aroma compounds in colombian white guavas (Psidium guajava L.). / Sinuco, Diana; Steinhaus, Martin; Osorio, Coralia et al.
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods. 2010. p. 185-188.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Characterization of the key aroma compounds in colombian white guavas (Psidium guajava L.)

AU - Sinuco, Diana

AU - Steinhaus, Martin

AU - Osorio, Coralia

AU - Schieberle, Peter

PY - 2010

Y1 - 2010

U2 - http://www.scopus.com/inward/record.url?scp=84899857247&partnerID=8YFLogxK

DO - http://www.scopus.com/inward/record.url?scp=84899857247&partnerID=8YFLogxK

M3 - Konferenzbeitrag

SP - 185

EP - 188

BT - Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

ER -

Sinuco D, Steinhaus M, Osorio C, Schieberle P. Characterization of the key aroma compounds in colombian white guavas (Psidium guajava L.). In Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods. 2010. p. 185-188 doi: http://www.scopus.com/inward/record.url?scp=84899857247&partnerID=8YFLogxK