Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
- Author
- Baoyu Zhang (UGent) , Simbarashe Samapundo (UGent) , Michaël Rademaker (UGent) , Bert Noseda (UGent) , Quenten Denon (UGent) , Ilse de Baenst (UGent) , Goknur Surengil, Bernard De Baets (UGent) and Frank Devlieghere (UGent)
- Organization
- Keywords
- STORAGE, Pineapple, QUALITY, VEGETABLES, ATMOSPHERE, FRUITS, CONSTITUENTS, Volatile organic compounds, Yeasts, Modified atmosphere packaging, COMOSUS L. MERR., ANANAS-COMOSUS, SACCHAROMYCES-CEREVISIAE, AROMA COMPOUNDS
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-4182822
- MLA
- Zhang, Baoyu, et al. “Effect of Initial Headspace Oxygen Level on Growth and Volatile Metabolite Production by the Specific Spoilage Microorganisms of Fresh-Cut Pineapple.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 1, 2014, pp. 224–31, doi:10.1016/j.lwt.2013.08.018.
- APA
- Zhang, B., Samapundo, S., Rademaker, M., Noseda, B., Denon, Q., de Baenst, I., … Devlieghere, F. (2014). Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple. LWT-FOOD SCIENCE AND TECHNOLOGY, 55(1), 224–231. https://doi.org/10.1016/j.lwt.2013.08.018
- Chicago author-date
- Zhang, Baoyu, Simbarashe Samapundo, Michaël Rademaker, Bert Noseda, Quenten Denon, Ilse de Baenst, Goknur Surengil, Bernard De Baets, and Frank Devlieghere. 2014. “Effect of Initial Headspace Oxygen Level on Growth and Volatile Metabolite Production by the Specific Spoilage Microorganisms of Fresh-Cut Pineapple.” LWT-FOOD SCIENCE AND TECHNOLOGY 55 (1): 224–31. https://doi.org/10.1016/j.lwt.2013.08.018.
- Chicago author-date (all authors)
- Zhang, Baoyu, Simbarashe Samapundo, Michaël Rademaker, Bert Noseda, Quenten Denon, Ilse de Baenst, Goknur Surengil, Bernard De Baets, and Frank Devlieghere. 2014. “Effect of Initial Headspace Oxygen Level on Growth and Volatile Metabolite Production by the Specific Spoilage Microorganisms of Fresh-Cut Pineapple.” LWT-FOOD SCIENCE AND TECHNOLOGY 55 (1): 224–231. doi:10.1016/j.lwt.2013.08.018.
- Vancouver
- 1.Zhang B, Samapundo S, Rademaker M, Noseda B, Denon Q, de Baenst I, et al. Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple. LWT-FOOD SCIENCE AND TECHNOLOGY. 2014;55(1):224–31.
- IEEE
- [1]B. Zhang et al., “Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 1, pp. 224–231, 2014.
@article{4182822,
author = {{Zhang, Baoyu and Samapundo, Simbarashe and Rademaker, Michaël and Noseda, Bert and Denon, Quenten and de Baenst, Ilse and Surengil, Goknur and De Baets, Bernard and Devlieghere, Frank}},
issn = {{0023-6438}},
journal = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
keywords = {{STORAGE,Pineapple,QUALITY,VEGETABLES,ATMOSPHERE,FRUITS,CONSTITUENTS,Volatile organic compounds,Yeasts,Modified atmosphere packaging,COMOSUS L. MERR.,ANANAS-COMOSUS,SACCHAROMYCES-CEREVISIAE,AROMA COMPOUNDS}},
language = {{eng}},
number = {{1}},
pages = {{224--231}},
title = {{Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple}},
url = {{http://dx.doi.org/10.1016/j.lwt.2013.08.018}},
volume = {{55}},
year = {{2014}},
}
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