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Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers’ evaluation. Sucrose and glucose were the major sugars in apricot frui...
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| Publicado no: | Int J Mol Sci |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4964374/ https://ncbi.nlm.nih.gov/pubmed/27347931 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms17070998 |
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