1Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry

作者： Liu, Yijun; Gong, Xiao; Liu, Yijun; Gong, Xiao; Bu, Mengting; He, Jinna; Zhan, Yu; SCI

机构： Chinese Acad Trop Agr Sci, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China; Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang, Peoples R China; Yunnan Agr Univ, Coll Trop Crops Inst, Kunming, Yunnan, Peoples R China; Shandong Hanon Instruments Co Ltd, Dezhou, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： avocado; GC-IMS; volatile organic compounds; fingerprint