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dc.contributor.author
Azodanlou, Ramin
dc.contributor.author
Darbellay, Charly
dc.contributor.author
Luisier, Jean-Luc
dc.contributor.author
Villettaz, Jean-Claude
dc.contributor.author
Amadò, Renato
dc.date.accessioned
2017-06-10T02:43:10Z
dc.date.available
2017-06-10T02:43:10Z
dc.date.issued
2004-01
dc.identifier.issn
1438-2377
dc.identifier.issn
1438-2385
dc.identifier.other
10.1007/s00217-003-0822-0
dc.identifier.uri
http://hdl.handle.net/20.500.11850/52058
dc.identifier.doi
10.3929/ethz-b-000052058
dc.format
application/pdf
dc.language.iso
en
dc.publisher
Springer
dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.subject
Ripeness
dc.subject
Total volatile
dc.subject
Solid phase microextraction
dc.subject
Strawberry
dc.subject
Flavour
dc.subject
Texture
dc.title
Changes in flavour and texture during the ripening of strawberries
dc.type
Journal Article
dc.rights.license
In Copyright - Non-Commercial Use Permitted
ethz.journal.title
European Food Research and Technology
ethz.journal.volume
218
ethz.journal.issue
2
ethz.journal.abbreviated
Eur. food res. technol.
ethz.pages.start
167
ethz.pages.end
172
ethz.version.deposit
publishedVersion
ethz.notes
Received 17 June 2003, Published online 26 November 2003. It was possible to publish this article open access thanks to a Swiss National Licence with the publisher
ethz.identifier.wos
ethz.identifier.nebis
002071538
ethz.publication.place
Berlin
ethz.publication.status
published
ethz.date.deposited
2017-06-10T02:45:06Z
ethz.source
ECIT
ethz.identifier.importid
imp59364f76d5fce36893
ethz.ecitpid
pub:84649
ethz.eth
yes
ethz.availability
Open access
ethz.rosetta.installDate
2017-07-17T10:03:27Z
ethz.rosetta.lastUpdated
2019-01-02T05:35:25Z
ethz.rosetta.exportRequired
true
ethz.rosetta.versionExported
true
ethz.COinS
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