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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“In open field, the maximum iodine content ranged from 9.5 and 14.3 μg 100 g−1 for plum and nectarine fruit, to 89.4 and 144.0 μg 100 g−1 for potato tuber and tomato fruit, respectively.”
iodine → content ranges from → 9.5 to 14.3 μg 100 g−1 for plum and nectarine fruit, to 89.4 to 144.0 μg 100 g−1 for potato tuber and tomato fruit
“These results showed that nectarine and plum tree accumulated significantly lower amounts of iodine in their edible tissues, in comparison with potato and tomato.”
iodine → accumulates significantly lower in → plum and nectarine edible tissues
“Nectarine volatiles: vacuum steam distillation versus headspace sampling”
headspace sampling → used → to extract nectarine volatiles
“In nectarine wax, fenthion was degraded stoichiometrically into fenthion sulfoxide and fenthion sulfone.”
nectarine wax → degrade → fenthion
“Nectarine volatiles: vacuum steam distillation versus headspace sampling”
vacuum steam distillation → used → to extract nectarine volatiles