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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...
Tallennettuna:
| Julkaisussa: | Molecules |
|---|---|
| Päätekijät: | , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2013
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| Aiheet: | |
| Linkit: | 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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