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Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants
BACKGROUND: Most 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 of these bound aroma compounds to...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer International Publishing
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5323334/ https://www.ncbi.nlm.nih.gov/pubmed/28286547 http://dx.doi.org/10.1186/s13065-017-0247-7 |