Aroma compounds, fatty acids and phenolics detection: comparative evaluation of two varieties of cherry laurel fruits
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DOI: 10.1080/10942912.2025.2571172
Abstract: ABSTRACT This study presented that investigation of the aroma profile, fatty acids (FA) and phenol compounds of two cherry laurel fruit varieties (Ham and Has). Various numbers of volatile compounds were detected in Ham and… read more here.
Keywords: cherry laurel; ham varieties; variety; fatty acids ... See more keywords