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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...
में बचाया:
| में प्रकाशित: | Molecules |
|---|---|
| मुख्य लेखकों: | , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
MDPI
2013
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| विषय: | |
| ऑनलाइन पहुंच: | 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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