The aroma of guavas - Key aroma compounds and influence of tissue disruption

Martin Steinhaus; Diana Sinuco; Johannes Polster; Coralia Osorio; Peter Schieberle

doi:http://www.scopus.com/inward/record.url?scp=84899830292&partnerID=8YFLogxK

The aroma of guavas - Key aroma compounds and influence of tissue disruption

Martin Steinhaus
, Diana Sinuco
, Johannes Polster
, Coralia Osorio
, Peter Schieberle

Aroma Chemistry

National University of Colombia

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

2 Scopus citations

Original language	English
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	189-194
Number of pages	6
DOIs	https://doi.org/http://www.scopus.com/inward/record.url?scp=84899830292&partnerID=8YFLogxK
State	Published - 2010

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Cite this

Steinhaus, M., Sinuco, D., Polster, J., Osorio, C., & Schieberle, P. (2010). The aroma of guavas - Key aroma compounds and influence of tissue disruption. In Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods (pp. 189-194) https://doi.org/http://www.scopus.com/inward/record.url?scp=84899830292&partnerID=8YFLogxK

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author = "Martin Steinhaus and Diana Sinuco and Johannes Polster and Coralia Osorio and Peter Schieberle",

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Steinhaus, M, Sinuco, D, Polster, J, Osorio, C & Schieberle, P 2010, The aroma of guavas - Key aroma compounds and influence of tissue disruption. in Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods. pp. 189-194. https://doi.org/http://www.scopus.com/inward/record.url?scp=84899830292&partnerID=8YFLogxK

The aroma of guavas - Key aroma compounds and influence of tissue disruption. / Steinhaus, Martin; Sinuco, Diana; Polster, Johannes 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. 189-194.

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

TY - GEN

T1 - The aroma of guavas - Key aroma compounds and influence of tissue disruption

AU - Steinhaus, Martin

AU - Sinuco, Diana

AU - Polster, Johannes

AU - Osorio, Coralia

AU - Schieberle, Peter

PY - 2010

Y1 - 2010

U2 - http://www.scopus.com/inward/record.url?scp=84899830292&partnerID=8YFLogxK

DO - http://www.scopus.com/inward/record.url?scp=84899830292&partnerID=8YFLogxK

M3 - Conference contribution

SP - 189

EP - 194

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

ER -

Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P. The aroma of guavas - Key aroma compounds and influence of tissue disruption. In Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods. 2010. p. 189-194 doi: http://www.scopus.com/inward/record.url?scp=84899830292&partnerID=8YFLogxK