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Published in 2017 at "Chemistry Central Journal"
DOI: 10.1186/s13065-017-0247-7
Abstract: BackgroundMost often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution…
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Keywords:
doniana sweet;
aroma compounds;
aroma;
free bound ... See more keywords