Agricultura y biología
avocados
69%
blanching
5%
color
2%
extracts
7%
flavor
48%
fruits
2%
heat
5%
leaves
12%
lipid peroxidation
3%
lipids
2%
methyl chavicol
13%
microwave ovens
6%
microwave radiation
56%
microwave treatment
11%
odor compounds
10%
odors
11%
olfactometry
79%
products and commodities
4%
response surface methodology
4%
temperature
1%
terpenoids
4%
vegetables
3%
Medicina y ciencias biológicas
2-hexenal
18%
Color
3%
estragole
17%
Fruit
4%
Heating
5%
Hot Temperature
3%
Lipids
6%
Microwaves
67%
Odorants
25%
Olfactometry
100%
Persea
94%
Temperature
3%
Terpenes
5%
Vegetables
4%
Ingeniería y ciencia de los materiales
Blanching
25%
Chemical analysis
9%
Color
10%
Dilution
47%
Flavors
74%
Fruits
16%
Heating
10%
Hot Temperature
6%
Lipids
38%
Microwave ovens
21%
Microwaves
50%
Oxidation
12%
Temperature
5%
Vegetables
18%
Química
2-Hexenal
34%
Application
6%
Dilution
23%
Estragole
31%
Heat
7%
Hexanal
12%
Leaf Like Crystal
49%
Lipid
13%
Microwave
46%
Oxidation Reaction
4%
pH Value
16%
Purity
14%
Surface
6%
Terpenoid
11%
Time
13%