Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- citrullus_lanatus_thunb._matsum._nakai [2016/07/20 08:44] – andreas
+++ citrullus_lanatus_thunb._matsum._nakai [2025/06/28 08:50] (aktuell) – andreas
@@ Zeile 23: / Zeile 23: @@
 [Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage. Xisto, Andréa Luiza Ramos Pereira, Boas, Eduardo Valério de Barros Vilas, Nunes, Elisângela Elena, Federal, Brígida Monteiro Vilas Boas, & Guerreiro, Mário César. Food Science and Technology (Campinas), 32(1), 2012, 173-178]
-{{:citrullus_lanatum_market.jpg?800|}} \\
+"(Z,Z)-3,6-Nonadienal, (Z)-6-nonen-1-ol, (E)-2-hexenal, (E)-2-nonenal, hexanal, nonanal, (Z)-3-nonen-1-ol, and (E)-2-octenal were identified as the key aroma compounds through odor activity value (OAV) and aroma extract dilution analysis (AEDA). " \\
-Citrullus lanatum fruits at a market [[https://commons.wikimedia.org/wiki/File:0299jfRoads_High_Schools_Poblacion_Hall_Mariveles_Bataanfvf_11.JPG|wikimedia commons]] , Author: Judgefloro, [[http://creativecommons.org/licenses/by-sa/4.0/|CC-BY 4.0]]
+[Liu, Ye, Congcong He, and HuanLu Song. "Comparison of SPME versus SAFE processes for the analysis of flavor compounds in watermelon juice." Food analytical methods (2018): 1-13]
+{{:citrullus_lanatum_market.jpg}} \\
+Citrullus lanatus fruits at a market [[https://commons.wikimedia.org/wiki/File:0299jfRoads_High_Schools_Poblacion_Hall_Mariveles_Bataanfvf_11.JPG|wikimedia commons]] , Author: Judgefloro, [[http://creativecommons.org/licenses/by-sa/4.0/|CC-BY 4.0]]