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Journal of Chemistry
Volume 2017 (2017), Article ID 3497216, 9 pages
https://doi.org/10.1155/2017/3497216
Research Article

Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

1Food Science Graduate Program, The Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, No. 149, Bl. A, 21941-909 Rio de Janeiro, RJ, Brazil
2Embrapa Food Technology, Av. das Américas, No. 29.501, Guaratiba, 23020-470 Rio de Janeiro, RJ, Brazil
3Embrapa Cassava and Tropical Fruits, R. Embrapa s/n, CP 007, 44380-000 Cruz das Almas, BA, Brazil
4Institute of Nutrition, Federal University of Rio de Janeiro, Av. C. Chagas Filho, No. 373, CCS, Bl. J, 21941-902, Rio de Janeiro, RJ, Brazil

Correspondence should be addressed to Antonio G. Soares; rb.aparbme@semog.oinotna and Adriana Farah; rb.jrfu.oacirtun@harafa

Received 30 January 2017; Revised 19 April 2017; Accepted 4 May 2017; Published 4 June 2017

Academic Editor: Paula G. De Pinho

Copyright © 2017 Alexandra M. G. N. Mamede et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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