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The effects of storage and post-harvest maturation on the physicochemical characteristics and volatile constituents of Bergeron apricot were investigated during the 2007 season over two experiments. Fruits, harvested at two distinct stages of maturity, in two different experimental orchards, were stored in cold chambers at +1°C for up to 3weeks and then subjected to a post-harvest maturation in ripening...
The present study investigated the suitability of four species of trash fishes for the production of fish miso, a Japanese fermented fish meat paste compared with soy and rice miso from the point of view of product aroma. The effect of washing fish meat on finished product was also evaluated. Headspace volatiles for different miso samples were analyzed by using solid phase microextraction (SPME) technique...
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