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Advances in Fruit Aroma Volatile Research

Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including th...

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Detalles Bibliográficos
Publicado en:Molecules
Main Authors: El Hadi, Muna Ahmed Mohamed, Zhang, Feng-Jie, Wu, Fei-Fei, Zhou, Chun-Hua, Tao, Jun
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2013
Assuntos:
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC6270112/
https://ncbi.nlm.nih.gov/pubmed/23852166
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules18078200
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