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Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers’ evaluation. Sucrose and glucose were the major sugars in apricot frui...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4964374/ https://www.ncbi.nlm.nih.gov/pubmed/27347931 http://dx.doi.org/10.3390/ijms17070998 |